Pollock With Avocado Relish and Carrot Puree

pollock-avocado
Photo by Romulo Yanes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 323 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 99 mg
    • Sodium 615 mg
    • Protein 30 g
    • Carbohydrate 20 g
    • Sugar 8 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 146 mg
  • March 2011

Ingredients

  1. Check 1 1/2pounds carrots (about 8), coarsely chopped
  2. Check kosher salt and black pepper
  3. Check 1 tablespoon plus 1 teaspoon olive oil
  4. Check 4 6-ounce pieces skinless pollock, scrod, or cod fillet
  5. Check 1 avocado, cut into pieces
  6. Check 1/4cup pitted kalamata olives, slivered
  7. Check 2tablespoons fresh lime juice, plus lime wedges for serving
  8. Check 2tablespoons chopped fresh cilantro
  9. Check

Directions

  1. Place the carrots in a medium saucepan and add enough water to cover. Bring to a boil and add ½ teaspoon salt. Reduce heat and simmer until very tender, 15 to 20 minutes. Reserve ½ cup of the cooking water and drain the carrots.
  2. In a food processor, puree the carrots with ¼ cup of the reserved cooking water, 1 tablespoon of the oil, ¼ teaspoon salt, and ⅛ teaspoon pepper (add more of the reserved water, if necessary, to achieve the desired consistency).
  3. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the pollock with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
  4. In a small bowl, toss the avocado and olives with the lime juice and cilantro. Serve the pollock with the carrot puree, avocado relish, and lime wedges.