Alaska Pollock Jerk Tacos

Ingredients

1 pound Alaska Pollock fillets, fresh, thawed or frozen
1 teaspoon jerk seasoning rub
1 Tablespoon olive, canola, peanut or grapeseed oil
Half of a small fresh pineapple, cut lengthwise OR 4 slices canned, drained pineapple rings, cut in half
8 small (6 to 7-inch) yellow corn tortillas, warmed
2 cups arugula or spinach leaves (or 2 cups prepared favorite coleslaw)
1/2 of a lime, cut into wedges
Recipe from Alaska Seafood Marketing Institute

Instructions

1.Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Sprinkle jerk seasoning on both sides of each fillet. In a heavy nonstick skillet, heat oil over medium heat; add fillets to pan and cook 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
2.Turn fillets over and cover pan tightly. Cook an additional 3 to 4 minutes for frozen Alaska Pollock or 2 to 3 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
3.Peel and core fresh pineapple half; cut into 8 equal slices. Using a stovetop grill pan, grill pineapple slices for 2 to 3 minutes on each side over medium heat until browned. Remove from heat, set aside.
4.To serve, layer 1/4 cup arugula (or slaw), a pineapple slice, and 1/2 of a fish fillet onto each tortilla. Squeeze lime wedge over fillet.

Quick and easy dinner the whole family will enjoy? Alaska Seafood Marketing Institute has you covered with these Alaska Pollock Jerk Tacos.

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