Spicy Tilapia Lettuce Wraps with Pickled Shallots and Jalapenos

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

Pickled Shallots:

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.