Pollock With Avocado Relish and Carrot Puree

Pollock with Avocado Relish and Carrot Puree
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2011

Nutritional Information

  • Per Serving
  • Calories 323
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 99mg
  • Sodium 615mg
  • Protein 30g
  • Carbohydrate 20g
  • Sugar 8g
  • Fiber 8g
  • Iron 2mg
  • Calcium 146mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
If you can’t find skinless fillets, cook the fish with the skin on and, if desired, remove it just before serving. (It will slip right off.) 

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