Ingredients
- 4 4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
- 2 2 to 4 teaspoons jerk seasoning rub (1/2 to 1 teaspoon per fillet, to taste)
- 1 Tablespoon 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 8 small (6 to 7-inch) yellow corn tortillas, warmed
- 2 cups 2 cups arugula or spinach leaves
- 1 1 lime, cut into 8 wedges
Servings:
Units:
Instructions
- 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.
- Cooks Tip: Caribbean jerk seasoning can vary quite dramatically in heat adjust amount to taste.
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