Earlier this year, Hollandia Produce, L.P. hosted A Better Butter Lettuce! Recipe Contest. It exceeded the produce company’s expectations with countless original and high-quality recipes submitted.
“The quality and creativity of these recipes submissions was overwhelming,” said Renee Cooper, marketing manager for Hollandia Produce. “Choosing the winners was very tough. However, we believe the selected entries best represent the essence of our campaign and best showcase the quality of our produce.”
Grand Prize Winner Suzanne Clark wowed the contest committee with her unconventional butter lettuce recipe. An Arizona-native, Clark has a holistic approach to cooking, allowing her other interests, like her art, influence her work in the kitchen. A proponent of creating recipes with the freshest ingredients possible, the creative cook often uses butter lettuce and other leafy greens in her recipes that are featured on her blog Living A Creative Life and her local television show.
She attests that once she found out that butter lettuce was an essential component in the contest, she immediately began concocting her Butter Lettuce Wrapped Crab and Halibut with Butter Lettuce Sauce. She wanted to prepare the lettuce in an unusual way–in this case, as a warm sauce–to show its versatility and that it’s more than a salad ingredient. Her originality worked, earning her the top prize out of hundreds of entries in the inaugural contest.
Try Suzanne’s delectable Butter Lettuce Wrapped Crab and Halibut with Butter Lettuce Sauce with Live Gourmet® Living Butter Lettuce. Check it out with our new recipe feature. You can save the easy-to-access instructions or print it for your convenience. Bon appétit!
- 1/4 cup of finely diced shallots
- 1/4 cup of finely diced red bell pepper
- 6 tablespoons of butter, divided
- 3/4 cup of loosely packed fresh diced parsley, divided
- 2 eggs, lightly beaten
- 1/2 cup of breadcrumbs
- 8 ounces of crab meat
- 1 1/2 pounds fresh halibut, skinned
- 1 teaspoon each of salt and pepper, used throughout
- 2 heads of Live Gourmet Living Butter Lettuce, divided
- 1 1/2 cups of vegetable broth
- 1/2 cup of loosely packed fresh basil
- 2 tablespoons of capers
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of Dijon mustard
- 1 crushed clove of garlic
- In a medium size fry pan, saute diced shallots and bell pepper in 2 tablespoons of butter over medium heat until softened, about 3-4 minutes. Remove pan from heat and cool slightly. Add 1/4 cup of the parsley, eggs and breadcrumbs. Combine until well mixed. Carefully fold in crabmeat.
- Cut halibut into 6 pieces, approximately 2 inches by 3 inches, season with salt and pepper. Divide crab mixture between the pieces of fish. Using your hands, form the crab mixture into a mound on top of each fish fillet to cover top.
- Separate lettuce leaves. You will need four leaves per piece of fish. Select the largest and nicest 24 leaves, reserving the rest of the leaves for later use.
- Wrap two lettuce leaves on each end of the fish. Wrap two more leaves around the middle to create a bundle and secure with a toothpick. Place directly into a large skillet fitted with a tight lid. Continue wrapping all pieces of fish. Add vegetable broth to pan and cover with lid. Over hight heat, bring broth to a boil, and then reduce heat to gently poach fish. Poach fish for 5-7 minutes depending on thickness, or when fish is opaque and cooked through.Remove fish from pan and place on plate to rest. Reduce remaining liquid in pan to 2-3 tablespoons and remove from hat. Pour reduced stock in a blender or food processor. Add the remaining parsley, basil, lemon juice, Dijon mustard and garlic. Melt the remaining four tablespoons of butter and add to mixture. Pulse until well blended and smooth. Add all of the remaining lettuce leaves reserving two leaves for garnish. Pulse until lettuce is well incorporated. Taste for seasoning, add the remaining salt and pepper if needed. Transfer the Lettuce Butter Sauce into a sauce pan over medium heat to warm, about 2-3 minutes.
- To serve, place a portion of the Lettuce Butter Sauce on plate. Cut the lettuce wrapped fish bundles in half and place on sauce. Cut the remaining lettuce into thing strips and garnish fish.