4 Alaska Pollock fillets (6 oz. portions; fresh or thawed), each cut into 3 strips to fit lettuce leaves
2 teaspoons each grated orange and lime zest
2 Tablespoons grated ginger
Salt and pepper, to taste
Peanut oil, as needed
12 large Romaine, Butter or Iceberg lettuce leaves
1/2 cup Thai sweet chili sauce
1/4 cup chopped roasted peanuts
Rub Alaska Pollock fillets with citrus zests and ginger; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Sauté fillets in peanut oil until lightly browned, turning once during cooking (about 2 to 3 minutes per side). Cook just until fish is opaque throughout. Divide fillets among lettuce leaves; drizzle with chili sauce. Garnish with peanuts before serving.
Suggested accompaniment: Mango and Coriander Salsa
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