Spicy Alaska Sablefish in Lettuce Cups

Our mild and delicate Sablefish (AKA Black Cod) gets a sweet and spicy kick in this healthy and fresh dish. A perfect light and healthy meal to go with these perfect summer days. Sablefish and quinoa are a great alternative to the other proteins usually found in lettuce cups. 

Spicy Alaska Sablefish in Lettuce Cups

Servings: 4 (2 lettuce cups each)          Prep Time: 20 minutes        Cook Time: 10 minutes

Author: Alaska Seafood Marketing Institute

Ingredients

• 1/4 cup yellow or white miso
• 1 tbsp Korean chili paste
• 1 tbsp honey
• 3 (6 oz portions) Popsie’s Alaska Sablefish (aka Black Cod), cut in 2 oz. portions
• 1 small avocado, pitted, peeled and chopped
• 1/2 cup chopped English cucumber
• 1/4 cup thinly sliced radish halves
• 1/2 cup pickled ginger, chopped
• 1/2 cup bottled Asian-style salad dressing, preferably with wasabi and ginger
• 8 medium to large butter lettuce leaves, or smaller iceberg lettuce leaves, or smaller napa cabbage leaves
• 1 to 1-1/4 cups cooked sushi rice or quinoa
• 1/2 cup cilantro leaves

Directions

Step 1: Prepare fish

• Preheat oven to 450F. Blend miso, chili paste and honey; spread onto Alaska Sablefish portions. Place portions on a spray-coated, foil-lined baking sheet. Roast for 5 to 7 minutes, cooking just until fish is opaque throughout, and fish is a deep golden brown; cool slightly. 

Step 2: Prepare vegetable-rice mix

• In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat. 

Step 3: To serve

• Place about 1/3 cup vegetable/rice mixture into each lettuce leaf. Top with a Sablefish portion. Sprinkle on 1 tablespoon cilantro.