TJ's Miso Cod Lettuce Wraps
Trader Joe'sTJ's Miso Cod Lettuce Wraps
Ingredients
For the Miso Glazed Cod
- 1 1/2 pounds Trader Joe's Wild Alaskan Black Cod Sablefish with Miso Marinade, thawed if frozen
- 1 tablespoon sesame oil
For the Lettuce Wraps
- 1 package Trader Joe's Organic Baby Red Butter Lettuce & Baby Arugula, separated and washed
- 3 green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha, or to taste
- 1 lime, juiced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Carefully remove the Trader Joe's Wild Alaskan Black Cod Sablefish with Miso Marinade from its packaging. Place the cod fillets on the prepared baking sheet, skin-side down if applicable.
⏱️ 2 min
- 3
Bake the cod for 12-15 minutes, or until it flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets. While the cod is baking, prepare the lettuce wrap components.
⏱️ 15 min•🌡️ 400
- 4
In a small bowl, whisk together the grated fresh ginger, minced garlic, rice vinegar, sriracha, and lime juice. This will be your dressing for the wraps.
⏱️ 5 min
- 5
Once the cod is cooked, gently flake it into bite-sized pieces using a fork. Be careful not to break it up too much.
⏱️ 3 min
- 6
Arrange the separated and washed Trader Joe's Organic Baby Red Butter Lettuce & Baby Arugula leaves on a serving platter. Drizzle the cooked cod with the sesame oil.
⏱️ 3 min
- 7
To assemble the wraps, spoon some flaked miso cod into a lettuce cup. Top with a sprinkle of thinly sliced green onions and a drizzle of the prepared dressing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Miso Cod Lettuce Wraps
Ingredients
For the Miso Glazed Cod
- 1 1/2 pounds Trader Joe's Wild Alaskan Black Cod Sablefish with Miso Marinade, thawed if frozen
- 1 tablespoon sesame oil
For the Lettuce Wraps
- 1 package Trader Joe's Organic Baby Red Butter Lettuce & Baby Arugula, separated and washed
- 3 green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha, or to taste
- 1 lime, juiced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Carefully remove the Trader Joe's Wild Alaskan Black Cod Sablefish with Miso Marinade from its packaging. Place the cod fillets on the prepared baking sheet, skin-side down if applicable.
⏱️ 2 min - 3
Bake the cod for 12-15 minutes, or until it flakes easily with a fork. The cooking time may vary depending on the thickness of your fillets. While the cod is baking, prepare the lettuce wrap components.
⏱️ 15 min•🌡️ 400 - 4
In a small bowl, whisk together the grated fresh ginger, minced garlic, rice vinegar, sriracha, and lime juice. This will be your dressing for the wraps.
⏱️ 5 min - 5
Once the cod is cooked, gently flake it into bite-sized pieces using a fork. Be careful not to break it up too much.
⏱️ 3 min - 6
Arrange the separated and washed Trader Joe's Organic Baby Red Butter Lettuce & Baby Arugula leaves on a serving platter. Drizzle the cooked cod with the sesame oil.
⏱️ 3 min - 7
To assemble the wraps, spoon some flaked miso cod into a lettuce cup. Top with a sprinkle of thinly sliced green onions and a drizzle of the prepared dressing. Serve immediately.
⏱️ 2 min