- Brush the fish lightly with sesame or vegetable oil so it won't stick to the grill. If you want to get fancy, you can dip the edges in sesame seeds, black or white. I used a Panini press, which actually worked fine and the sesame seeds didn't fall off.
- Sear fish on each side for just a minute or two...the interior of the fish should be dark pink/red.
- Top with a dollop of Wasabi butter. Serve with pickled ginger
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