Monday, April 18, 2016

Asian Inspired Fish or Shrimp Lettuce Wrap

If you're trying to cut down on carbs but are craving a sandwich, then I suggest using a lettuce leaf as a sandwich wrap for your ingredients.

We're trying to eat less beef and more seafood or chicken and are always looking for ways to cut down on our carbs so lettuce worked for us.

But, if you're not one of those carb conscious people, feel free to serve this delicious filling in the wrap of your choice.


Asian Lettuce Wraps

2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Joe and Son’s Toasted Sesame Oil
1 teaspoon Joe and Son’s Honey Ginger Balsamic Vinegar
2 garlic cloves, finely minced, divided
Red pepper flakes, optional
2 teaspoons Joe and Son’s EVOO. I used Arbequina in this recipe.
1 medium onion, minced
Four 5-ounce Orange Roughy fillets OR  24 medium shrimp, peeled, deveined with tails removed
6 large butter lettuce leaves

Garnish, if desired:
Finely minced red bell pepper
Thin slices of cucumber

In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sesame oil, balsamic vinegar and half of the minced garlic. Add the pepper flakes according to taste.

In a medium frying pan, heat the extra-virgin olive oil over medium high heat. Add the onion and remaining garlic and cook 5 minutes, until it starts to turn golden in color.

Add the fish to the pan, and pour the sauce over top. Cook for 6 minutes, or until the fish flakes easily. When the fish is cooked through, break it into small pieces with a wooden spoon. If using shrimp, cook until done and leave whole.

Divide the fish or shrimp between the butter lettuce leaves.

Wrap the lettuce leaves around the ingredients taco-style and serve.

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