Citrus Macadamia Alaska Pollock Lettuce Wraps

Citrus Macadamia Alaska Pollock Lettuce Wraps
Source: Sponsored by the Alaska Seafood Marketing Institute.
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Summary

A rub of citrus zest and ginger give this wild Alaska pollock lettuce wrap its bright zing, which pairs wonderfully with the bed of tropical fruit salsa.

  • Prep time
    10 min
  • Cook time
    6 min
  • Servings
    4 Servings
  • Serving size
    3 lettuce wraps
Dinner Foodie Main Dish Quick & Easy Seafood
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 lettuce wraps
  • Amount per serving Calories 362

  • Total Fat 18g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 100mg
  • Sodium 350mg
  • Total Carbohydrate 22g
    • Dietary Fiber 4g
    • Total Sugars 15g
  • Protein 32g
  • Potassium 880mg
  • Phosphorus 420mg
Dinner Foodie Main Dish Quick & Easy Seafood
Ingredients

Ingredients

  • fresh or canned pineapple tidbits (drained)
    1 1/2 cup
  • mango, peach, and/or nectarine (cut into bite-sized pieces)
    1 1/2 cup
  • jalapeño pepper (minced)
    1 tbsp
  • red onion (minced)
    1 tbsp
  • lime (juiced)
    1/2
  • Alaska pollock fillets (6 oz each)
    4
  • orange zest
    1 tbsp
  • lime zest
    1 tbsp
  • fresh ginger (grated)
    2 tbsp
  • Salt and pepper
    1 pinch
  • avocado oil
    2 tbsp
  • butter lettuce
    12 leaves
  • tahini
    2 tbsp
  • macadamia nuts (chopped)
    1/4
  • radishes (julienned)
    2
Directions

Directions

  1. In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.

  2. 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.

  3. 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.

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