Alaska Pollock Jerk Tacos

Serves
4
Ready in
25 Minutes
Print

Ingredients

  • 4 Alaska Pollock Fillets (4-6 oz each) fresh, thawed or frozen
  • 2 to 4 Teaspoons Jerk seasoning run (1/2 to 1 teaspoon per fillet, to taste)
  • 1 Tablespoon Olive, canola, peanut or grapeseed oil
  • Half Small fresh pineapple, cut lengthwise
  • 8 small (6 to 7-inch) Yellow corn tortillas, warmed
  • 2 cups Arugula or spinach leaves
  • 1 lime Cut into 8 wedges

Directions

Prep Time
10 Minutes
Cook Time
15 Minutes
Ready in
25 Minutes
  1. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel.
  2. Spread ½ to 1 teaspoon jerk seasoning on both sides of each fillet.
  3. 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.
  4. Turn fillets over and cover pan tightly. Cook an additional 4 to 6 minutes for frozen Alaska Pollock or 2 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  5. Peel and core fresh pineapple half; cut into 8 equal slices.
  6. 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.
  7. To serve, layer ¼ cup arugula, a pineapple slice, and ½ of a fish fillet (2 oz) onto each tortilla. Squeeze lime wedge over fillet.
  8. Cook’s Tip: Caribbean jerk seasoning can vary quite dramatically in heat – adjust amount to taste.
<