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Image of blackened Alaskan cod tacos.
Put sustainability on the family menu with wild, sustainably produced, seafood!

Recipes of the Week: Alaska Cod Tacos & Spicy Lettuce Cups

FOOD & DRINK — Cooking delicious family meals is surely the focus of many home chefs, from quick dishes on busy weeknights to homestyle favorites on the weekend. Equally important, however, is dishing up foods and ingredients you can feel good about serving to your loved ones.

The next time seafood is on the menu, consider the source of your main course. Available fresh, frozen, smoked and canned year-round and nationwide, seafood from Alaska fisheries is sustainably harvested, and you can trust it comes from a responsibly managed fishery. Utilizing a science-based approach, the state sustains the long-term vitality of species and their natural habitats, as well as the fishing communities that rely on them.

Wild, sustainable and harvested in the USA, Alaska seafood is full of flavor and high-quality protein, vitamins, minerals, and oils essential to good health, including omega-3s and vitamin D. You can feel good serving your loved ones these Blackened Alaska Cod Tacos as a classic way to spice up your dinner table, or give a sweet heat kick to Spicy Alaska Sablefish in Lettuce Cups with Korean chili paste, miso, and honey.

Image of Spicy Alaska Sablefish in Lettuce Cups.

Spicy Alaska Sablefish in Lettuce Cups.

Spicy Alaska Sablefish in Lettuce Cups

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4 (2 lettuce cups each)

1/4 cup yellow or white miso
1 tablespoon Korean chili paste
1 tablespoon honey
1 pound Alaska sablefish (black cod), cut into 2-ounce portions
nonstick cooking spray
1 small avocado, pitted, peeled and chopped
1-1 1/4 cups cooked sushi rice or quinoa
1/2 cup chopped English cucumber
1/4 cup thinly sliced halved radish
1/2 cup pickled ginger, chopped
1/2 cup bottled Asian-style salad dressing with wasabi and ginger
8 medium-large butter lettuce leaves
1/2 cup cilantro leaves

Preheat oven to 450 F.

Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.

In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing. Toss to coat.

To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.

Image of Blackened Alaska Cod Tacos.

Blackened Alaska Cod Tacos.

Blackened Alaska Cod Tacos

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 2-3

2 cups slaw mix
2 tablespoons mayonnaise
1 teaspoon hot sauce, plus additional for serving
1 lime, divided
salt, to taste
pepper, to taste
nonstick cooking spray
1/2 pound Alaska cod
olive oil
blackening seasoning, to taste, plus additional, divided
sea salt, to taste
4 small flour tortillas
1 avocado, sliced

Preheat oven to 400 F.

In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.

Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.

Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.

In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.

For more information on Alaska seafood, as well as some great family-friendly recipes, please visit alaskaseafood.org.

Image of a small fishing boat in Alaska.

In Alaska, anglers and scientists work together to ensure they only harvest what science tells them the ecosystem can support.

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