Grilled Pollock Lettuce Wraps
Chef Devon Quinn
Pollock is an underutilized fish that offers good value, is very sustainable and adapts well to many applications. At Eden in Chicago, chef Devon Quinn created a lettuce wrap filled with wild Alaska pollock that’s spiked with sweet chili aioli, pickled shallots and crispy skin. The contrast in flavors and textures results in a craveable, handheld appetizer that can be passed for a crowd or served as a shareable for the table.
Sweet chili aioli
8 oz. Sriracha
8 oz. sweet chili sauce
8 oz. garlic aioli or mayonnaise
8 oz. water
8 oz. rice wine vinegar
2 oz. roasted beets
4 cloves garlic
2 oz. sugar
2 oz. salt
1 oz. Chinese five-spice powder
8 oz. shallots, sliced into rings
Grilled pollock and crispy skin
1 lb. wild Alaska pollock fillets
Kosher salt and pepper, to taste
1 head Boston or bibb lettuce, separated into leaves, rinsed and dried
Fresh lime juice
Chopped cilantro sprigs
- Prepare aioli: In small bowl, mix Srirach, chili sauce and aioli until well blended. Cover and refrigerate until ready to use.
- Prepare pickled shallots: In medium saucepan, water, combine vinegar, beets, garlic, sugar, salt and five-spice powder; bring to a boil over high heat. Place shallots in a non-reactive container or bowl; strain liquid and pour over shallots. Cover and let stand until cooled. Refrigerate until ready to use.
- For pollock, remove all scales from skin of fillets and scrap any additional flesh. Season skin liberally with salt and refrigerate 30 minutes; refrigerate pollock fillets until ready to grill.
- Rinse skin and pat dry. Dehydrate overnight at 140 F.
- In deep fryer, heat oil to 375 F. Deep fry dehydrated skin until crispy; season with salt.
- Lightly oil the pollock fillets with vegetable oil; season with salt and pepper. Cook fish on wood grill until medium doneness.
- To serve, flake fish into lettuce leaves; top with aioli, drained pickled shallots and a slice of crispy skin. Finish with lime juice and cilantro.
Photo courtesy of Trident Seafoods