Herb & Haddock Lettuce Wraps
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
These build your own Herb and Haddock Lettuce Wraps using High Liner® Signature Cuts™ English Style Battered Haddock Fillets are fresh and delicious! You are definitely going to want to give these a try! Perfect for busy weeknights where you want something delicious, but are short on time.
Lettuce Wraps
In our household we are having lettuce wraps for dinner at least once a week. They are so fresh, easy to toss together, and always delicious. I find myself using High Liner® seafood products often as they are quick to make, my kids love them, they are high in protein, and only use sustainable sources and wild caught seafood.
Herb salad
This herb salad is as fresh as it gets! Packed with cilantro, mint, green onions, this salad just sings! Seasoned with lime juice, garlic, sesame oil, and chilis, it is the perfect fresh accompaniment for the breaded haddock.
Dipping sauce
I learned about this dipping sauce when traveling in Vietnam. Locally it is is referred to as
Nuoc Cham – this sauce is funky, salty, and packed with umami. You will find it on
basically every table throughout Vietnam. Made with fish sauce, lime juice, garlic, chillies, and a
touch of water, it is the perfect condiment for this dish.
Ingredients:
- 1 Box High Liner® Signature Cuts™ English Style Battered Haddock Fillets
- 1 head Boston lettuce, leaves pulled
Herb Salad
- 1/2 cup cilantro,sliced
- 1/2 cup Mint
- 1/2 cup green onions, sliced
- 1/2 cup bean sprouts
- 1 clove garlic, minced
- 1 shallot, sliced
- 1 lime, juiced
- 1 tsp sesame oil
- 1 Fresno chili, sliced
Dipping sauce
- 2 tbs fish sauce
- 2 tbs water
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 small chili, sliced
Instructions:
- Start by following the package instructions and baking the Haddock Fillets until beautifully crispy.
- While the haddock is baking let’s make the herb salad. In a medium bowl mix together the mint, cilantro, green onions, bean sprouts, shallot, garlic, lime juice, sesame oil, and chili. Set aside for serving
- Next up in a small bowl mix together the fish sauce, water, lime juice, garlic, and chilli. Set aside for serving.
- On a large serving platter add the cooked Haddock Fillets, the lettuce leaves, herb salad, and dipping sauce. Place platter in center of table and allow guests to serve themselves. Enjoy!
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Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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