Grilled Black Cod Lettuce Wraps with Pickled Cucumb

Name: Grilled Black Cod Lettuce Wraps with Pickled Cucumbers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unseasoned rice wine vinegar; 1/4 cup sugar; 1/3 cup peeled and finely chopped cucumber; 3 tablespoons shiro miso (light miso); 2 chipotle chiles in adobo; 1 tablespoon honey; 1 tablespoon fresh lime juice; 1 tablespoon red wine vinegar; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 tablespoon canola oil; 1 pound skinless paiche or black cod, cut into 8 equal pieces; Salt; 8 butter lettuce leaf cups; Sweet potato chips, for garnish

Servings: persons

1/4 cup unseasoned rice wine vinegar
1/4 cup sugar
1/3 cup peeled and finely chopped cucumber
3 tablespoons shiro miso (light miso)
2 chipotle chiles in adobo
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon canola oil
1 pound skinless paiche or black cod, cut into 8 equal pieces
Salt
8 butter lettuce leaf cups
Sweet potato chips, for garnish

1
In a small saucepan, combine the rice wine vinegar and sugar with 1/4 cup of water and warm over moderate heat, stirring, just until the sugar dissolves.
2
Transfer the pickling liquid to a small bowl and add the cucumber.
3
Refrigerate for 30 minutes, then drain and discard the brine.
4
Meanwhile, in a food processor or blender, combine the shiro miso, chipotles, honey, lime juice, red wine vinegar, cumin and oregano and puree the sauce until smooth.
5
Heat a grill pan and brush with the canola oil.
6
Lightly season the fish with salt.
7
Grill over moderate heat, basting the fish liberally with the sauce and turning once, until the fish is golden and cooked through, 10 to 12 minutes.
8
Arrange the lettuce cups on a platter.
9
Set the fish in the lettuce cups.
10
Top with the pickled cucumber, garnish with sweet potato chips and serve immediately.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup unseasoned rice wine vinegar, 1/4 cup sugar, 1/3 cup peeled and finely chopped cucumber, 3 tablespoons shiro miso (light miso), and more.

Yes, Grilled Black Cod Lettuce Wraps with Pickled Cucumbers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Black Cod Lettuce Wraps with Pickled Cucumbers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions