Alaska Pollock Jerk Tacos

Alaska Pollock Jerk Tacos
3.8 from 5 ratings
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Caribbean jerk seasoning can vary quite dramatically in heat so it may be necessary to adjust the seasoning to your own taste. Recipe courtesy of Alaska Seafood.
Servings
4
servings
Ingredients
  • 1/2 small fresh pineapple, cut lengthwise or 4 slices canned, drained pineapple rings, cut in half
  • 1 pound alaska pollock fillets, fresh, thawed or frozen
  • 1 teaspoon jerk seasoning rub
  • 8 small (6 to 7-inch) yellow corn tortillas, warmed
  • 1 tablespoon olive, canola, peanut or grapeseed oil
  • 2 cup arugula or spinach leaves (or 2 cups prepared favorite coleslaw)
  • 1/2 lime, cut into wedges
Directions
  1. 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.
  2. Rinse any ice 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. Turn fillets over and cover pan tightly with a lid. Cook an additional 3 to 4 minutes for frozen Alaska Pollock or 2 to 3 minutes for fresh/thawed fish. Cook the fish just until it is opaque throughout.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.
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