Romulo Yanes
Hands-On Time
20 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 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.

Step 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).

Step 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.

Step 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.

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