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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.