Alaska Pollock Jerk Tacos

Prep time: 10-12 minutes Cooking time: 13-15 minutes Serves: 4 Skill level: Competent Cook Recipe by: Seafish
Delicious Alaska Pollock is given a spicy Caribbean makeover in this dish from Alaska Seafood

The method

  1. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, layer 1/4 cup arugula [rocket], 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.

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Recipe courtesy of Alaska Seafood - like them at