Spicy Alaska Black Cod in Lettuce Cups

Alaska black cod portions in lettuce cups glazed with a spicy sauce

  • Preparation Time: 15 minutes
  • Cook time: 7 minutes
  • Yield: 4 servings


  • 1/4 cup yellow or white Miso
  • 1 Tbsp Korean Chili Paste
  • 1 Tbsp Honey
  • 1 lb Alaska Black Cod, cut in 2 oz portions
  • 1 small Avocado, pitted, peeled & chopped
  • 1/2 cup chopped English Cucumber
  • 1/4 cup thinly sliced Radish Halves
  • 1/2 cup pickled Ginger, chopped
  • 1/2 cup bottled Asian-style Salad Dressing - preferably with wasabi and ginger
  • 8 medium Iceberg Lettuce Leaves
  • 1 to 1-1/4 cups cooked Quinoa
  • 1/2 cup Cilantro Leaves


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, quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.

To serve, place about 1/3 cup vegetable/quinoa mixture into each lettuce leaf. Top with a black cod portion. Sprinkle on 1 tablespoon cilantro.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)