| 1 1/2 cups pineapple, diced | |
| 1 1/2 cups fresh mango/peach/nectarine, diced | |
| 1 tbsp. jalapeno pepper, minced | |
| 1 tbsp. red onion, minced | |
| juice of half a lime | |
| 4-6 oz Alaska polluck fillets, cut into strips | |
| 2 tbsp. orange and/or lime zest | |
| 2 tbsp. grated ginger | |
| salt and pepper, to taste | |
| 2 tbsp. avocado oil, as needed | |
| 12 large leaves butter lettuce | |
| 2 tbsp. tahini | |
| 1/4 cup macademia nuts, chopped | |
| 2 radishes, julienned |
| 1. | In a bowl, combine all ingredients for salsa; set aside. |
| 2. | Rub pollock fillets with citrus zests and ginger; season lightly with salt and pepper. |
| 3. | Heat a large pan over medium-high heat. |
| 4. | Saute 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. |
| 5. | Divide fillets among lettuce leaves; top with radish and macademia nuts. Drizzle on tahini. |
These Alaska Pollock Lettuce Wraps are a quick and healthy weeknight dinner idea. With plenty of crunch from the romaine lettuce wraps, and loads of sweet and savory flavors, you’ll find it fun to make, and exciting to eat.
Recipe courtesy Alaska Seafood.
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