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Citrus Macadamia Alaska Pollock Lettuce Wraps
10 min prep time
6 min cook time
4servings
Source
Sponsored by the Alaska Seafood Marketing Institute
How to Make Citrus Macadamia Alaska Pollock Lettuce Wraps
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.
10 min prep time
6 min cook time
4servings
3 lettuce wraps
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Step-By-Step Instructions:
- In a non-reactive or glass bowl, combine the pineapple, mango/peach/nectarine, jalapeno, red onion, and lime juice; set aside.
- 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.
- 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.
Nutrition facts
4 Servings
-
Serving Size
3 lettuce wraps
- Amount per serving Calories 362
-
Total Fat
18g
- Saturated Fat 3g
- Trans Fats 0g
- Cholesterol 100mg
- Sodium 350mg
-
Total Carbohydrate
22g
- Dietary Fiber 4g
- Total Sugars 15g
- Added Sugars 0g
- Protein 32g
- Potassium 875mg
- Phosphorous 420mg
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 to taste
1 pinch
avocado oil
2 tbsp
butter lettuce
12 leaves
tahini
2 tbsp
macadamia nuts (chopped)
1/4 cup
radishes (julienned)
2
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