By Brady Stringer
June 1, 2018


¼ cup yellow or white miso
1 Tablespoon Korean chili paste
1 Tablespoon honey
1 lb. Alaska Black Cod, cut in 2 oz. portions
1 pitted, peeled and chopped small avocado
½ cup chopped English cucumber
¼ cup thin sliced radish halves
½ cup chopped pickled ginger
½ cup bottled Asian-style salad dressing with wasabi and ginger
8 medium to large butter lettuce leaves or smaller iceberg lettuce leaves
1¼ cups cooked sushi rice or quinoa
½ cup cilantro leaves


Preheat oven to 450 degrees.

Blend the miso, chili paste and honey and then spread it on the Alaska Black Cod.

Place the cod fish 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. Remove the fish from the oven and allow it to cool slightly.

Combine in a mixing bowl the chopped avocado, cucumber, radish, ginger and rice or quinoa, Add the salad dressing and toss to coat.

Place about one-third cup of the vegetable/rice mixture into each lettuce leaf.  Top with a black cod portion.  Sprinkle on 1 tablespoon cilantro and serve immediately.

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