Citrus Macadamia Alaska Pollock Lettuce Wraps
Ingredients
Ingredients
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fresh or canned pineapple tidbits (drained)
- 1 1/2 cup
- 1 1/2 cup
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mango, peach, and/or nectarine (cut into bite-sized pieces)
- 1 1/2 cup
- 1 1/2 cup
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jalapeño pepper (minced)
- 1 tbsp
- 1 tbsp
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red onion (minced)
- 1 tbsp
- 1 tbsp
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lime (juiced)
- 1/2
- 1/2
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Alaska pollock fillets (6 oz each)
- 4
- 4
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orange zest
- 1 tbsp
- 1 tbsp
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lime zest
- 1 tbsp
- 1 tbsp
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fresh ginger (grated)
- 2 tbsp
- 2 tbsp
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Salt and pepper
- 1 pinch
- 1 ml
-
-
avocado oil
- 2 tbsp
- 2 tbsp
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butter lettuce
- 12 leaves
- 12 leaves
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-
tahini
- 2 tbsp
- 2 tbsp
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macadamia nuts (chopped)
- 1/4 cup
- 1/4 cup
-
-
radishes (julienned)
- 2
- 2
-
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Directions
Directions
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In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.
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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.
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Cut each fillet into 3 strips, and top each lettuce leaf with 1 fillet strip. Top lettuce wraps with 1/4 cup tropical salasa, 1 tsp macademia nuts, 1/2 tsp tahini, and garnish with radish.