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
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.
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.
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 (or slaw), a pineapple slice, and 1/2 of a fish fillet onto each tortilla. Squeeze lime wedge over fillet.
Cook’s Tip: Caribbean jerk seasoning can vary quite dramatically in heat – adjust amount to taste.
