Alaska Pollock Jerk Tacos
Recipe courtesy of Alaska Seafood Marketing Institute.
4 Alaska pollock fillets (4 to 6 ounces each), fresh, thawed or frozen
2 to 4 teaspoons Jerk Seasoning rub (1/2 to 1 teaspoon per fillet, or to taste*)
1 tablespoon olive, canola, peanut or grapeseed oil
1/2 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
1 lime, cut into 8 wedges
- Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel.
- Spread 1/2 to 1 teaspoon 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.
- 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.
- 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.
- To Serve: Layer 1/4 cup arugula, a pineapple slice, and 1/2 of a fish fillet (2 ounces) onto each tortilla. Squeeze lime wedge over fillet.
Makes 4 servings.
*Caribbean jerk seasoning can vary quite dramatically in heat — adjust amount to taste.
Nutritional Information Per Serving (1/4 of recipe): Calories: 296; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 121mg; Total Carbs: 27g; Fiber: 4g; Protein: 32g; Sodium: 403mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.