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Fresh Seafood Lettuce Wrap Recipes

February 28th, 2019

By Betha Merit King

As sea life perks up from the winter water cool down, March is a good month for black drum, speckled trout, redfish and more. With fresh ingredients, you can make magical combinations that are healthy and interesting.

Gulf coast shrimp is arguably the most flavorful in the world, and many people’s favorite shellfish. Below are two colorful recipes which will intrigue your palate and delight your family or guests.

shrimp lettuce wrap Fresh Seafood Lettuce Wrap Recipes

Fresh Chili-Lime Gulf Shrimp Romaine Wraps

  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • 2 Tablespoons freshly chopped cilantro.
  • 2 cloves garlic, minced
  • 3 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Romaine lettuce, for serving
  • 1 avocado, thinly sliced
  • 1/4 cup sour cream or Greek yoghurt

DIRECTIONS

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade, cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream/Greek yoghurt.

Pairs well with your favorite beer,  or sauvignon blanc.

fish lettuce wrap Fresh Seafood Lettuce Wrap Recipes

Fresh Fish Lettuce Wraps with Mango Salsa

MANGO SALSA

  • 1 ripe mango, diced into small pieces
  • 2 Tablespoons of red onion, minced
  • 2 mini red bell peppers, chopped small
  • 1 Tablespoon jalapeño pepper, minced
  • 1-2 Tablespoons fresh cilantro, chopped
  • juice of one lemon.

Mix all ingredients in a medium bowl, gently. Salsa is best made ahead, and chilled for an hour or so for flavors to meld together.

FISH INGREDIENTS

  • 12-16 ounces fresh catch filets of your choice (salmon works well too)
  • juice of one lemon
  • 1 Tablespoon olive oil or butter if sautéing
  • salt and pepper to taste.

DIRECTIONS

Grill on medium-high heat for 8-10 minutes or until fish flakes easily. If sautéing, cook for similar time, turning once half way through. Let fish cool for a few minutes before assembling, tearing fish into bite size pieces.

EXTRAS

  • 1/2-1 avocado chopped
  • 1 to 2 heads Butter or Romain lettuce leaves, rinsed, drained, and dried.

ASSEMBLING

Place desired amount of fish onto a lettuce leaf, top with salsa, avocado, and more cilantro as garnish, if desired.

Pairs well with a vinho verde or pinot grigio.

Seared Mahi Mahi Recipe With Zesty Basil Butter

November 1st, 2014

mahi1 226x300 Seared Mahi Mahi Recipe With Zesty Basil ButterServe on a bed of rice with your favorite side of vegetables

• 3 tablespoons unsalted butter
• 1 ½ teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 ½ tablespoons chopped fresh basil leaves
• 3 tablespoons olive oil
• 4 (6 to 8-ounce) mahi mahi fillets

Zesty Basil Butter:
Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.

Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
Spoon the warm basil butter over the fish and serve.