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Alaska Pollock Jerk Tacos

Alaska Pollock Jerk Tacos


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Ingredients

  • 1/2 small fresh pineapple, cut lengthwise OR 4 slices canned, drained pineapple rings, cut in half
  • 1 Pound Alaska Pollock fillets, fresh, thawed or frozen
  • 1 Teaspoon jerk seasoning rub
  • 8 small (6 to 7-inch) yellow corn tortillas, warmed
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • 2 Cups arugula or spinach leaves (or 2 cups prepared favorite coleslaw)
  • 1/2 lime, cut into wedges

Directions

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.

Rinse any ice 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 with a lid. Cook an additional 3 to 4 minutes for frozen Alaska Pollock or 2 to 3 minutes for fresh/thawed fish. Cook the fish just until it is opaque throughout.

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.

Nutritional Facts

Servings4

Calories Per Serving263

Folate equivalent (total)29µg7%


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Traditional Piccata with Wild Alaska Pollock

Ingredients:
Salt and pepper
1/2 lb. angel hair pasta
4 Perfect Pollock Portion® fillets (each 5.1 ounces of Wild Alaska Pollock)
Old Bay seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil, (EVOO)
4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
2 tablespoons capers, or to taste
A handful of flat-leaf parsley, finely chopped
3/4 lb. fresh spinach, cleaned and trimmed

Instructions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the Wild Alaska Pollock dry and season with salt, pepper and a little Old Bay. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

3. In a large skillet, heat 1 Tbl olive oil, 1 turn of the pan, over medium-high heat. Add 2 Tbl butter and let it foam up, then add the Wild Alaska Pollock fillets and cook, turning once, until golden brown and firm, 4 to 6 minutes. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 Tbl EVOO, 1/2 turn of the pan, and the remaining 2 Tbl butter to melt. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 tsp. grated lemon peel and the juice of 1 lemon.

4. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

5. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper toss.

6. Transfer the pasta to a platter. Add the remaining 1/2 Tbl EVOO, 1/2 turn of the pan, to the skillet. Add the spinach, season with salt and pepper and cook to wilt.


Watch the video: How to cook fish tacos using Alaskan Pollock by Peter Sidwell (July 2022).


Comments:

  1. Whiteman

    Theater props come out

  2. Khya

    Thank you for the helpful material. Bookmarked your blog.

  3. Zulurisar

    Good article :) Just haven't found a link to the RSS blog?

  4. Helaku

    In my opinion, mistakes are made. We need to discuss.



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