Alaska Pollock Jerk Tacos
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 4 Alaska pollock fillets (4 to 6-oz. ea.), fresh, thawed or frozen
* 2-4 tsp. Jerk Seasoning rub (1/2 to1 tsp per fillet, to taste)
* 1 Tbsp. 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-in) yellow corn tortillas, warmed
* 2 c. arugula or spinach leaves
* 1 lime, cut into 8 wedges
* 2-4 tsp. Jerk Seasoning rub (1/2 to1 tsp per fillet, to taste)
* 1 Tbsp. 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-in) yellow corn tortillas, warmed
* 2 c. arugula or spinach leaves
* 1 lime, cut into 8 wedges
What to do:
1. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Spread 1/2 to 1 tsp. 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 min., until browned. Shake pan occasionally to keep fish from sticking.
2. Turn fillets over and cover pan tightly. Cook an additional 4 to 6 min. for frozen Alaska Pollock or 2 to 4 min. 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 min. on each side over medium heat until browned. Remove from heat, set aside.
4. To serve, layer 1/4 c. arugula, a pineapple slice, and 1/2 of a fish fillet (2 oz.) onto each tortilla. Squeeze lime wedge over fillet.
Cook's Tip: Caribbean jerk seasoning can vary quite dramatically in heat - adjust amount to taste.
2. Turn fillets over and cover pan tightly. Cook an additional 4 to 6 min. for frozen Alaska Pollock or 2 to 4 min. 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 min. on each side over medium heat until browned. Remove from heat, set aside.
4. To serve, layer 1/4 c. arugula, a pineapple slice, and 1/2 of a fish fillet (2 oz.) onto each tortilla. Squeeze lime wedge over fillet.
Cook's Tip: Caribbean jerk seasoning can vary quite dramatically in heat - adjust amount to taste.
Nutritional information:
Calories: 296; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 121mg; Total Carbs: 27g; Fiber: 4g; Protein: 32g; Sodium: 403mg;