Pollock With Avocado Relish And Carrot Puree

Name: Pollock With Avocado Relish And Carrot Puree
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 35
Cuisine: Global
Ingredients: 1 avocado, cut into pieces; 680 grams carrots (about 8), coarsely chopped; 680 grams skinless pollock, scrod, or cod fillet; 2 Tbsps chopped fresh cilantro; 59 milliliters pitted kalamata olives, slivered; 35 servings kosher salt and black pepper; 2 Tbsps fresh lime juice, plus lime wedges for serving; 1 Tbsp olive oil

Pollock With Avocado Relish And Carrot Puree is a gluten free, dairy free, and primal recipe with 35 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 38 calories, 4g of protein, and 2g of fat. A mixture of kalamatan olives, carrots, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 32 minutes.

Instructions

Place the carrots in a medium saucepan and add enough water to cover. Bring to a boil and add teaspoon salt. Reduce heat and simmer until very tender, 15 to 20 minutes. Reserve cup of the cooking water and drain the carrots.In a food processor, puree the carrots with cup of the reserved cooking water, 1 tablespoon of the oil, teaspoon salt, and 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 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.

Ingredients you will need

Salt And Pepper