Recipe: Sablefish lettuce wraps with pickled mango and cucumber

I enjoy the balance of flavors in this recipe; it’s got spice, acid and sweetness which make for a mouth watering dish. I like to serve this family style on a large platter in the middle of the table and everyone can enjoy the lightness and fresh.

Sablefish lettuce wraps with pickled mango and cucumber

450g of sablefish skinless cut into 8 pieces

2 chipotle chilies in adobo

3 tablespoons shiro miso (light miso)

1 tablespoon honey

1 tablespoon fresh lime

1 tablespoon red wine vinegar

½ teaspoon ground cumin

½ teaspoon dried oregano

1tablespoon canola oil

1 bunch Cilantro

1 bunch Mint

8 butter leaf cups

For the Pickled cucumber and mango

4 tablespoons of peeled and small diced cucumber

4 tablespoons of diced mango

1 cup rice wine vinegar

1 cup sugar

Method:

1. Start with pickling the cucumber and mango. In a small saucepan, combine the rice wine vinegar and sugar with ¼ cup of water and heat over a medium heat until sugar dissolves stirring occasionally. Transfer the liquid to a small bowl add the cucumber and mango
2. Place in the fridge for 30 minutes then drain and discard the liquid.
3. In a food processor combine the miso, chipotles, honey, lime juice, red wine vinegar, cumin and oregano and blend until smooth.
4. Heat a grill pan and lightly oil with canola oil. Lightly season the fish salt. Grill over medium heat, basting the fish with the sauce, grill the fish until golden and cooked through should take 10-12 minutes.
5. Arrange the lettuce cups on a platter. Place the fish in the lettuce cups top with the cucumber and mango garnish with the cilantro and mint leaves. Serve with sweet potato chips on the side