Recipe Courtesy of Wild Alaska Seafood
These 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.
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.
In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.
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.