Peruvian-style grilled chicken has long been a dream plate: spice- and vinegar-rubbed, slow-grilled, and bursting with juicy flavor. In 2026, that same craving can be answered with a sustainable seafood swap. A flavorful sandwich now features mild, quick-cooking wild Alaska pollock instead of chicken. The result keeps the basic character and flavors of the original while making the dish faster, lighter, and friendlier to an indoor kitchen.

Why Wild Alaska Pollock Works

The swap from chicken to fish requires a few thoughtful changes. Chicken can marinate overnight, but fish should only sit briefly because the citrus in the marinade would cure it like ceviche. In a pinch, the marination step can be skipped altogether. Alaska pollock is delicate, so a grill pan, electric griddler, or cast iron skillet replaces an outdoor grill. No one wants to stand outside in winter anyway. The fish cooks quickly and stays juicy, absorbing cumin, paprika, garlic, and vinegar without losing its mild character. If a different texture is desired, the fillets can be fried or simply sautéed with salt and pepper. The options are many, and the results are consistently excellent.

Recipe Snapshot

Ingredients

For the Sauce 🥣

• 3 whole jalapeño chilies, roughly chopped (see note)

• 1 tablespoon ají amarillo pepper paste (optional, see note)

• 1 cup fresh cilantro leaves

• 2 medium cloves garlic

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 teaspoons fresh juice from 1 lime

• 1 teaspoon distilled white vinegar

• 1/4 cup extra virgin olive oil

• Kosher salt and freshly ground black pepper

For the Wild Alaska Pollock 🐟

• 3 medium cloves garlic, roughly chopped

• 4 teaspoons kosher salt

• 2 tablespoons ground cumin

• 2 tablespoons paprika

• 1 teaspoon freshly ground black pepper

• 2 tablespoons white vinegar

• 2 tablespoons vegetable or canola oil

• 4 wild Alaska pollock fillets (4–6 ounces each)

• Nonstick spray

To Serve 🥑

• 4 sturdy buns, such as ciabatta

• 2 ripe avocados, halved, pitted, and scooped

• Thinly sliced red onion

• Crisp lettuce leaves, such as romaine

Directions

1. For the sauce: The jalapeños, ají amarillo if using, cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar go into a blender. The machine runs on high speed, scraping down as necessary, until the mixture is smooth. With the blender still running, the olive oil is drizzled in slowly. The sauce is seasoned to taste with salt and pepper. It will be quite loose at this point but will thicken as it sits. It is transferred to a sealed container and refrigerated until ready to use.

2. For the wild Alaska pollock: In a large mortar and pestle, the garlic and salt are pounded until a smooth, sticky paste forms. Cumin, paprika, black pepper, and vinegar are added and ground together into a paste. Vegetable oil is drizzled in while grinding. Alternatively, all ingredients can be minced with a knife and formed into a paste. The fillets are cut in half, creating 8 pieces total. The fish and marinade are transferred to a large bowl and massaged very gently by hand until the fish is completely coated. The bowl is set aside while the grill pan heats.

3. To cook: The grill pan is heated over medium-high heat, or an electric griddler is set to 400°F (200°C). It is sprayed with nonstick cooking spray. The fish is placed on the grill pan and cooked for about 4 minutes. It is flipped and cooked on the second side until cooked through and slightly browned, about 2 minutes more. The fillets are carefully transferred to a large plate.

4. To assemble: The buns are placed cut side down over the grill pan and cooked, moving and rotating occasionally, until well toasted and beginning to char, about 1 minute. They are transferred to a large cutting board. A fork is used to mash half an avocado on each bottom bun. A little salt is sprinkled on top. Red onions, lettuce, and 2 pieces of fish go on each sandwich. The top buns are spread with sauce and the sandwiches are closed. They are served immediately, with any extra green sauce on the side.

Notes and Variations

For a less spicy sauce, the ribs and seeds of the jalapeños are removed before puréeing. Ají amarillo is a Peruvian yellow pepper paste that can be found in most Latin markets, and it can be omitted. The fish can also be fried or sautéed with salt and pepper instead of grilled. In 2026, this sandwich remains a practical winter recipe: it keeps the bold, vinegary, spicy soul of Peruvian grilled chicken while using a sustainable, quick-cooking seafood that shines in a cast iron skillet.