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Pollock With Avocado Relish and Carrot Puree
- 1 1/2 pounds carrots (about 8), coarsely chopped
- 1 kosher salt and black pepper
- 4 tablespoon plus 1 teaspoon olive oil
- 1 6-ounce pieces skinless pollock, scrod, or cod fillet
- 1/4 cup avocado, cut into pieces
- 2 tablespoons pitted kalamata olives, slivered
- 2 tablespoons fresh lime juice, plus lime wedges for serving
Directions:View on Real Simple
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