Citrus macadamia Alaska pollock lettuce wraps

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.