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Tuesday, 27 September 2016

Lake Erie Pickerel Lettuce Wrap

Chef Benjamin Leblanc-Beaudoin from the Iron Kettle makes cooking healthy with Go Produce easy.  We skipped the gluten, adding tender fish to lettuce and topping the wraps with gorgeous local veggies. 


2 Heads of Boston Lettuce
1 English Cucumber
1 Red Onions
2 Filets of fresh lake Erie Pickerel
½ of Cherry Tomatoes
1 Lemon

  1. Bake the pickerel in the oven for 8 minutes
  2. Cut off the largest full pieces of the head of lettuce, in order to make the wrap
  3. Slice tomatoes in half
  4. Slice cucumbers in half
  5. Thinly shave red onions
  6. Zest and juice one lemon
  7. Assemble

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