Pollock With Avocado Relish and Carrot Puree
Serves 4|
Hands-On Time:
20m
|
Total Time:
35m
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
- 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.
- 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).
- 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.
- 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.
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
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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