Citrusy Broiled Fish Tacos with Wild Alaska Pollock
February 21st, 2022Made with a Chili-Lime Marinade for the Flakiest Fish
These fish tacos, made with Wild Alaska Pollock, are quick and easy to make. A citrusy, spiced lime marinade makes broiled Wild Alaska Pollock tender and flavorful — perfect for tucking into tortillas or flaking over bowls of rice with all your favorite taco or burrito fixings.
The marinade is a simple combination of fresh lime juice, a few pantry staples, and oil, needing just 15 minutes to transform a mild fillet of white fish into a smoky, savory protein that you can use for quick weeknight meals.
Other varieties of wild-caught white fish, like Pacific cod, can be substituted.
Citrusy Broiled Fish Tacos with Wild Alaska Pollock
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
5 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Wild Alaska Pollock or Pacific cod
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt, plus more to taste
- 1 tablespoon plus 1 teaspoon fresh lime juice
- High-heat cooking oil
- Tomato, diced
- Cilantro, roughly chopped
- Hot sauce or salsa
- Tortillas, rice, and/or salad
Instructions
1. Arrange top rack in oven to be 4 to 6 inches from broiler element. Preheat broiler.
2. Combine cumin, paprika, coriander, chili powder, garlic powder, and salt in small mixing bowl, then stir in fresh lime juice and a tablespoon of oil. Set aside.
3. Pat fish fillets dry with a tea towel or paper towel to remove excess moisture, then place in a zip-top bag or a shallow dish. Pour spiced lime marinade over fillets, turning to coat. Allow to marinate for at least 15 minutes or up to an hour.
4. Once oven has preheated, gently pat fillets dry again with tea towel or paper towel to remove excess marinade, then place in a broiler-safe baking dish or cast-iron skillet. Place beneath broiler and set timer for 5 minutes.
5. When timer goes off, check on doneness of fish. Fish is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. Allow to cook for another minute or two if needed, keeping a close eye on doneness.
6. Transfer broiled fish to a serving platter and serve with tortillas, over rice, or on a salad with your favorite toppings.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
