Citrus Alaska Pollock Lettuce Wraps
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska Pollock fillets (6 ounce portions; fresh or thawed), each cut into 3 strips to fit lettuce leaves
2 teaspoons orange zest
2 teaspoons lime zest
2 tablespoons grated gingerroot
Salt and ground black pepper to taste
Peanut oil, as needed
12 large Romaine, Butter or Iceberg leaves
1/2 cup Thai sweet chili sauce
1/4 cup chopped roasted peanuts
- Rub Alaska Pollock fillets with citrus zests and ginger; season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat. Sauté fillets in peanut oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout.
- Divide fillets among lettuce leaves; drizzle with chili sauce. Garnish with peanuts before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 264; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 121mg; Total Carbs: 5g; Fiber: 2g; Protein: 32g; Sodium: 218mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.