Spicy Tilapia Lettuce Wraps with Pickled Shallots and Jalapenos
Lettuce Wraps are so healthy, delicious and so fun to eat! They are great dish for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. To serve, allow each person to spoon the tilapia and condiments into a lettuce leaf. Wrap the lettuce around the fish like a burrito and enjoy.
4 Lake-Grown Tilapia Loins
1 Package Butter lettuce washed and separated
4 Shallots thinly sliced
2 Jalapenos peeled and thinly sliced
1/2 Cup champagne vinegar
2 Tablespoons raw sugar
6 Table spoons olive oil
2 Cups kale chopped
1 Onion diced
1 Cup chicken stock
Sea salt and fresh pepper
In a small sauce pan combine the vinegar, 2 table spoons EVOO, sugar, and a pinch of salt. Bring to a simmer and add the shallots and jalapenos. Keep on heat for 2 minutes, then cover and remove from heat for at least 30 minutes.
To make the Kale:
In a medium sauce pan. Cook the onions with 2 table spoons EVOO and salt and pepper over a medium heat until they start to brown. Add the chopped kale and allow it to cook down into the pan (approx. 2 minutes) then add the stock and cook until most of the liquid has cooked away.
To cook the fish:
Brush lake raised tilapia fillets with EVOO, salt and pepper on each side. In a 375-degree oven roast the fish on an oiled sheet pan for 20 minutes. Remove from oven and cut each loin into 4 pieces.
To the plate:
Place 4 butter lettuce leaves on each plate. Place a small amount of the kale on the lettuce, then add a piece of tilapia topped with the pickled shallot and jalapeno. Wrap to resemble a taco and serve while still hot.