Pollock With Avocado Relish and Carrot Puree

Pollock with Avocado Relish and Carrot Puree
Romulo Yanes
Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

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

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.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 323
  • 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
What does this mean? See Nutrition 101.