Prep time
10 mins
Cooking Time
6 mins
Serves
4
Ingredients
This recipe was provided by Alaska Seafood Marketing Institute and Genuine Alaska Pollock Producers
Salsa
- 1-1/2 cups fresh or canned pineapple tidbits (in juice), drained
- 1-1/2 cups fresh mango/peach/nectarine, cut in bite-sized pieces
- 1 Tablespoon each minced jalapeno pepper and red onion
- Juice of lime half
Pollock
- 4 Alaska pollock fillets (6 oz. portions), each cut into 3 strips to fit lettuce leaves
- 1 Tablespoon each grated orange and lime zest
- 2 Tablespoons grated ginger
- Salt and pepper, to taste
- 2 Tablespoons avocado oil, as needed
- 12 large Butter lettuce leaves
- 2 Tablespoons tahini
- 1/4 cup chopped macadamia nuts
- 2 radishes, julienned
Method
- In a non-reactive or glass bowl, combine all ingredients for salsa; set aside.
- Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper.
- Heat a large pan over medium-high heat.
- Sauté fillets in avocado oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout.
- Divide fillets among lettuce leaves; top with radish.
- Drizzle on tahini.
- Garnish with macadamia nuts. Serve with tropical salsa.