1/4 cup yellow or white miso
1 Tablespoon Korean chili paste
1 Tablespoon honey
1 pound Alaska sablefish, cut in 2 oz. portions
1 small avocado, pitted, peeled and chopped
1/2 cup chopped English cucumber
1/4 cup thinly sliced radish halves
1/2 cup pickled ginger, chopped
1/2 cup bottled Asian-style salad dressing, preferably with wasabi and ginger
8 medium to large butter lettuce leaves, or smaller iceberg lettuce leaves, or smaller napa cabbage leaves
1 to 1-1/4 cups cooked sushi rice or quinoa
1/2 cup cilantro leaves
Preheat oven to 450oF. Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on a spray-coated, foil-lined baking sheet. Roast for 5 to 7 minutes, cooking just until fish is opaque throughout, and fish is a deep golden brown; cool slightly.
In a mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour on dressing. Toss to coat.
To serve, place about 1/3 cup vegetable/rice mixture into each lettuce leaf. Top with a sablefish portion. Sprinkle on 1 tablespoon cilantro.