Ingredients

 

  • ½ head red leaf lettuce
  • 4 Dr. Praeger’s Rice Crusted Fish Fillets
  • 1 cup assorted baby tomatoes (diced)
  • ½ cup sprouts
  • 1 cup kale (shredded)
  • 1 tsp sesame seeds

 

Sauce

  • 2 tbsp tahini
  • 1 tbsp fresh lemon juice
  • ½ tbsp sesame oil
  • ½ tbsp honey

Directions

Servings: 4

  1. Preheat a nonstick pan over medium heat. Cook fish fillets approximately 5 minutes. Carefully flip and cook an additional 5 minutes, until heated through and well browned. Cut each piece in thirds.
  2. In a small bowl combine all sauce ingredients and mix thoroughly until smooth.
  3. Assemble lettuce cups by carefully detaching lettuce leaves from the head of lettuce. Fill with tomatoes, fish, sprouts, kale, drizzle with sauce and sesame seeds