Spicy walleye lettuce wraps

This Midwest favorite is a heart smart choice, featuring fish, olive oil and no- or low-salt seasonings!

Ingredients:
3 tablespoons extra-virgin olive oil, divided
1 medium onion, chopped
1 teaspoon fresh minced garlic
freshly ground black pepper, to taste
4 5-ounce walleye fillets
2 tablespoons no-salt Creole seasoning
2 cups chopped fresh spinach
1 cup low-sodium chicken stock
3 tablespoons balsamic vinegar
1 cup corn
3 Roma tomatoes, chopped
16 leaves butter lettuce

Directions:
1. Preheat oven to 375 F.
2. In a medium saucepan, heat 2 tablespoons oil, onion, garlic and pepper over medium heat. Stir and continue cooking until onions are browned.
3. Meanwhile, brush both sides of fillets with remaining oil and sprinkle with Creole seasoning. Place on a baking sheet and bake for 20 minutes or until a cooking thermometer inserted into the center of a fillet reaches 145 F.
4. While fillets are baking, add spinach to the saucepan and cook for 2 to 3 minutes or until spinach has wilted. Add stock, balsamic vinegar, corn and tomatoes. Stir and allow to simmer for 10 to 15 minutes.
5. Remove fillets from oven and cut each into 4 pieces.
6. Place 4 lettuce leaves on each plate, and fill each leaf with 1 of the fillet pieces and 1/4 cup of the onion-spinach mixture. Roll into wraps and enjoy!

Makes 4 servings

Recipe contains: fish

Carb choices per serving: 3

*Option not included in nutrition facts.

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