msc_ecolabel

Citrus macadamia Alaska pollock lettuce wraps

Prep time 10 mins
Cooking Time 6 mins
Serves 4

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
  1. In a non-reactive or glass bowl, combine all ingredients for salsa; set aside.
  2. Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper.
  3. Heat a large pan over medium-high heat.
  4. 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.
  5. Divide fillets among lettuce leaves; top with radish.
  6. Drizzle on tahini.
  7. Garnish with macadamia nuts. Serve with tropical salsa.

Ingredients

Method

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
  1. In a non-reactive or glass bowl, combine all ingredients for salsa; set aside.
  2. Rub Alaska pollock fillets with citrus zests and ginger; season lightly with salt and pepper.
  3. Heat a large pan over medium-high heat.
  4. 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.
  5. Divide fillets among lettuce leaves; top with radish.
  6. Drizzle on tahini.
  7. Garnish with macadamia nuts. Serve with tropical salsa.
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}