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Recipe by Michal Frischman

Fish Taco Lettuce Cups

Fish Taco Lettuce Cups add or remove this to/from your favorites
Parve Parve
Hard Hard
8 Servings
Allergens

Contains

- Egg

My sister Brina is all about lettuce cups these days, and she inspired this appetizer. I take the easy way out and use storebought fish seasoning, but feel free to make your own. Everything can be made ahead, but the salmon is best served warm.

Ingredients

Salmon

  • 1 teaspoon Gefen Olive Oil

  • 1 pound (1/2 kilogram) baby salmon, skinned and cubed

  • fish seasoning (I use Prima brand)

  • 8 large leaves Boston, Bibb, or butter lettuce

Quick-Pickled Onions

  • 1 tablespoon sugar

Vegetable Salsa

  • 4 tomatoes, diced

  • 2 Persian cucumbers, diced

  • 4 radishes, sliced into matchsticks

  • 3 tablespoons roughly chopped fresh cilantro

  • juice of 1 lime

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Lime Mayo Dressing

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 teaspoon water (if necessary)


Wine Pairing

Vitkin White Israeli Journey

Directions

Prepare the Quick-Pickled Onions

1.

Slice red onion very thinly. Place into a heatproof bowl and cover with boiling water.

2.

Allow to sit for 30 seconds, then drain.

3.

Cover onions in just enough vinegar to cover (I used Trader Joe’s Pomegranate Vinegar for this, but red wine vinegar works great too) and sugar.

4.

Stir well and allow to sit for 10 minutes or up to two weeks in the refrigerator.

Prepare the Salsa

1.

Combine diced tomatoes, cucumbers, radishes, and cilantro.

2.

Add lime juice, salt, and pepper. Taste and adjust seasoning.

Prepare the Sauce

1.

Combine mayonnaise, garlic, cilantro, salt and pepper, and lime juice.

2.

Add a teaspoon of water to thin, if necessary.

Prepare the Salmon

1.

Heat a large frying pan over medium heat. Add olive oil.

2.

Season salmon cubes well with fish seasoning and sear on each side, about five to seven minutes in total.

To Assemble

1.

In each lettuce cup, lay a few cubes of salmon, then add salsa.

2.

Drizzle with lime mayo and top with quick-pickled onions.

Notes:

If you can’t find butter lettuce, I’ve made these in romaine leaves as well. A little less neat, but still delicious!

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Fish Taco Lettuce Cups

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