Instructions
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
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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
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In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.
Step 3: To serve
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Place about 1/3 cup vegetable/rice mixture into each lettuce leaf. Top with a Sablefish portion. Sprinkle on 1 tablespoon cilantro.