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Spicy Alaska Black Cod In Lettuce Cups

Spicy Alaska Black Cod In Lettuce Cups
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Recipe Courtesy of Wild Alaska SeafoodThese Spicy Alaska Black Cod Lettuce Cups are a perfect addition to a summertime meal. The ginger, miso, and Korean chili paste add a rich layer of flavor to the light lettuce cup. In addition to the Alaska Black Cod, the quinoa and avocado make this a protein packed recipe rich in healthy oils and omega-3 fatty acids.  
Servings
4
servings
Ingredients
  • 1/4 cup yellow or white miso
  • 1 tablespoon korean chili paste
  • 1 tablespoon honey
  • 1 pound alaska black cod, cut in 2 ounce portions
  • 1 avocado, pitted, peeled, and chopped
  • 1/2 cup english cucumber, chopped
  • 1/4 cup radish, thinly sliced
  • 1/2 cup pickled ginger, chopped
  • 1/2 cup asian style dressing, preferably with wasabi and ginger
  • 8 butter lettuce leaves,
  • 1 cup cooked sushi rice or quinoa
  • 1/2 cup cilantro leaves
Directions
  1. Preheat oven to 450 F. Blend miso, chili paste and honey; spread onto Alaska Black Cod portions. Place portions on a spray-coated, foil-lined baking sheet. Roast for 5 to 7 minutes, cooking just until fish is opaque throughout, and cod is a deep golden brown; cool slightly.
  2. In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.
  3. To serve, place about 1/3 cup vegetable/rice mixture into each lettuce leaf. Top with a black cod portion. Sprinkle on 1 tablespoon cilantro.
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