Alaska Pollock Jerk Tacos

Name: Alaska Pollock Jerk Tacos
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

Alaska Seafood|Jan. 5, 2017 4:39 pm EST

3.8 (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

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

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.
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.