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Black Cod Lettuce Wraps

Executive chef of Catch LA, Andrew Carroll is in the kitchen preparing delicious wraps using black cod, which you can substitute with sea bass, halibut or salmon, instead.
Black Cod Lettuce Wraps
Ingredients
  • 12 Lettuce Cups
  • 1 oz. (x12) Fish (Black Cod, Sea bass, Halibut or Salmon)
  • 1 tbsp. (x12) Shiitake Escabeche (recipe below)
  • 1 tbsp. (x12) Cup Crispy Phyllo
  • ¾ cup Bourbon Miso (recipe below)
  • 1 tsp. (x12) Sliced Scallion
Ingredients for Shiitake Escabeche
  • 4 cups Shiitake Mushrooms sliced thin
  • 1.75 cups Soy
  • 1.75 cups Mirin
  • 1 cup Sugar
Recipe for Bourbon Miso
  • 1 cup Miso
  • 1.25 cup Maple Bourbon Sauce
  • ¼ cup Tobanjan
  • 2 tbsp. Ginger
  • 2 tbsp. Garlic
Ingredients for Maple Bourbon Sauce
  • 2 cups Maple Syrup
  • 4 cups Bourbon

Black Cod Lettuce Cups - Home & Family

Chef Andrew Carroll of Catch LA is preparing a delicious appetizer.

Instructions

Maple Bourbon – cook bourbon over high heat for 5 minutes to cook off alcohol, then mix and reserve

Miso Bourbon - combine all ingredients and blend using vita mix

Shiitake Escabeche - thinly slice shitakes. Put all ingredients together, cover and simmer for 45 minutes, then cool and reserve.

Fish Instructions

1. Marinate the fish in Miso Bourbon for one hour

2. Place the fish on a pre-greased baking sheet and place into a 400 degree oven, (preheated)

3. Bake for eight to nine minutes until fully cooked, firmed and flaky

4. Remove from oven and let rest for 2 minutes

Assemble

1. Place pre-cut lettuce cups on a serving plate.

2. Place one tablespoon of the crispy Kataifi,

3. Followed by the warm Shiitake Escabeche

4. Followed by the miso glazed fish

5. Lastly top with thinly sliced scallions

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