Alaska Pollock Jerk Tacos
Prep Time: 10 Cook Time: 15
Servings: 4
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 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.
Nutrients per serving (2 tacos): 296 calories, 6g total fat, 1g saturated fat, 19% calories from fat, 121mg cholesterol, 32g protein, 27g carbohydrates, 4g fiber, 403mg sodium, 70mg calcium, and 980mg omega-3 fatty acids.
2 to 4 teaspoons jerk seasoning rub (1/2 to 1 teaspoon per fillet, to taste)
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
1 lime, cut into 8 wedges