Grilled Seafood Lettuce Wraps in Under 20 Minutes
June 14, 2009
I love making lettuce wraps so I like to be creative with new variations. This is a quick, great, healthy way to change up the way you eat seafood by serving it in a lettuce wrap. Feel free to add any of your favorite toppings or substitute your favorite fish or even use shrimp or scallops. Use a grill pan or skillet if you don’t want, or have time, to fire up the grill. These make great appetizers or a light summer dinner.
Seafood Lettuce Wraps
Prep:
10 minutes
Cook:
8 minutes
Yield:
4 servings
Ingredients
1 teaspoon chili powder
1 teaspoon sea salt
4 (6-ounce) flounder, catfish or other white fish fillets
1/4 cup fresh lime juice
1 head iceberg lettuce or 2 heads Bib lettuce
2 cups cherry tomatoes, diced
1 (15-ounce) can black beans, rinsed and drained
1 cup purple cabbage mix (slaw mix)
1 ripe avocado, seeded and diced
Lime juice, salsa and low-fat sour cream
1 teaspoon sea salt
4 (6-ounce) flounder, catfish or other white fish fillets
1/4 cup fresh lime juice
1 head iceberg lettuce or 2 heads Bib lettuce
2 cups cherry tomatoes, diced
1 (15-ounce) can black beans, rinsed and drained
1 cup purple cabbage mix (slaw mix)
1 ripe avocado, seeded and diced
Lime juice, salsa and low-fat sour cream
Preparation
1. Preheat grill.
2. Sprinkle chili powder and salt over fish; drizzle with lime juice; grill over medium heat 4 minutes on each side or until fish flakes easily when tested with a fork.
3. Serve on lettuce wedges with tomatoes, beans, cabbage and avocado. Squeeze lime juice over top and serve with salsa and sour cream, if desired.
2. Sprinkle chili powder and salt over fish; drizzle with lime juice; grill over medium heat 4 minutes on each side or until fish flakes easily when tested with a fork.
3. Serve on lettuce wedges with tomatoes, beans, cabbage and avocado. Squeeze lime juice over top and serve with salsa and sour cream, if desired.
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