3 ratings

Spicy Alaska Black Cod in Lettuce Cups

A perfectly light summertime dinner

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.  


For the Spicy Alaska Black Cod in Lettuce Cups

  • 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


For the Spicy Alaska Black Cod in Lettuce Cups

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.