Quick and easy dinner the whole family will enjoy? Alaska Seafood Marketing Institute has you covered with these Alaska Pollock Jerk Tacos.
| 1 pound Alaska Pollock fillets, fresh, thawed or frozen | |
| 1 teaspoon jerk seasoning rub | |
| 1 Tablespoon olive, canola, peanut or grapeseed oil | |
| Half 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 (or 2 cups prepared favorite coleslaw) | |
| 1/2 of a lime, cut into wedges |
Recipe from Alaska Seafood Marketing Institute
| 1. | Rinse any ice glaze 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. |
| 2. | Turn fillets over and cover pan tightly. Cook an additional 3 to 4 minutes for frozen Alaska Pollock or 2 to 3 minutes 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 minutes on each side over medium heat until browned. Remove from heat, set aside. |
| 4. | 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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