Lettuce Wraps Contest Finalist

Lettuce Wraps Contest Finalist

– by Janice Elder


  • 4 Regal Springs tilapia filets, 4-6 oz. each
  • 2 tsp. Creole or Cajun seasoning
  • 1 Tbsp. Canola oil
  • 1/2 cup prepared honey Dijon salad dressing
  • 2 Tbsp. prepared barbecue sauce
  • 8-oz. can pineapple slices packed in juice
  • 1 small onion, peeled and chopped
  • 11-oz. can whole kernel corn, drained
  • 15-oz. can black beans, rinsed/drained
  • 1 small tomato, chopped
  • 1/4 cup chopped pecans or walnuts, lightly toasted
  • 1/4 cup chopped, fresh flat-leaf parsley
  • Salt and freshly ground black pepper, as desired
  • 16 large chilled Romaine or iceberg lettuce leaves


  • Sprinkle both sides of tilapia filets lightly and evenly with Creole or Cajun seasoning. Place a large nonstick skillet over medium heat; add canola oil. When hot, add the tilapia filets and cook for 2 minutes on each side or until fish flakes easily when tested with a fork. Remove to a plate; let cool slightly and then flake into bite-size pieces.
  • Meanwhile, whisk together dressing, barbecue sauce and 2 tbsp. of the reserved pineapple juice, blending well. Chop drained pineapple; reserve.
  • In a large mixing bowl, combine flaked tilapia with chopped pineapple, onion, corn, beans, tomato, nuts and parsley with dressing mixture, blending well. Season as desired with salt and pepper.
  • To serve, spoon a heaping quarter-cup of the mixture into each lettuce leaf. May be eaten out of hand but have plenty of napkins ready!

Yield: 4 main dish servings of 4 lettuce wraps each.