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Citrus macadamia Alaska pollock lettuce wraps

Prep time
10 mins
Cooking Time
6 mins
Serves
4

Ingredients

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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

  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.

https://www.msc.org/what-you-can-do/sustainable-fish-seafood-recipes/recipe/citrus-macadamia-alaska-pollock-lettuce-wraps

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