Fish burgers with dilled slaw

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely chop fish.* In a large bowl, combine fish, cilantro, lime juice, 4 teaspoons of the oil, the ginger, chili sauce, wasabi paste, garlic, salt, and pepper. Shape mixture into six 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until done (160°F), turning once halfway through grilling. Brush pita quarters with the remaining oil. Toast pita quarters on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then pita quarters on greased grill rack over heat. Cover and grill as above.)

3. Serve burgers between pita quarters with Green Cabbage Slaw and, if desired, chopped tomato. Makes 6 servings.

Green Cabbage Slaw: In a food processor or blender, combine 1/2 cup plain low-fat yogurt; 2 tablespoons snipped fresh parsley; 2 tablespoons snipped fresh dill; 1 tablespoon lime juice; 1 to 2 cloves garlic, minced; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. Cover and process or blend until smooth. In a large bowl, combine 3 cups finely shredded Napa cabbage and the yogurt mixture; toss gently to coat. Cover and chill for up to 24 hours.