BAKED COD FISH ON LETTUCE BUN
By Brady Stringer
June 1, 2018
Ingredients
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
Directions
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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