Sablefish (also called black cod) is the most luxurious fish in Alaska — silky, rich, and loaded with omega-3s. Here, pan-seared fillets get flaked into crisp butter lettuce cups with quick-pickled vegetables and a bright ponzu drizzle. It's light, low-carb, and endlessly satisfying. Think of it as the seafood version of your favorite Asian lettuce wrap.

Ingredients

• 4 wild Alaskan sablefish portions (4-5 oz each), thawed
• 1 tablespoon avocado oil
• 1 head butter lettuce, separated into cups
• Salt and white pepper

Quick Pickled Vegetables:

• 1 cup cucumber, julienned
• ½ cup carrots, julienned
• ¼ cup rice vinegar
• 1 teaspoon sugar (or monk fruit for keto)
• Pinch of salt

Toppings:

• 3 tablespoons ponzu sauce
• 1 teaspoon sesame oil
• Sliced scallions, sesame seeds, fresh cilantro

Instructions

1. Quick pickle: Toss cucumber and carrot with rice vinegar, sugar, and salt. Set aside while you cook the fish (even 10 minutes makes a difference).
2. Sear the sablefish: Pat portions dry and season with salt and white pepper. Heat avocado oil in a skillet over medium-high heat. Sear skin-side down 4 minutes until crisp. Flip and cook 3 minutes more. Remove and gently flake into large pieces.
3. Assemble: Place lettuce cups on a platter. Divide flaked sablefish among the cups. Top with drained pickled vegetables, a drizzle of ponzu and sesame oil, sliced scallions, sesame seeds, and cilantro.
4. Serve immediately: Eat with your hands — that's the whole point. Have extra ponzu on the side for dipping.