Fish & Seafood Dishes
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Moroccan Halibut and Carrots

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Ingredients

  • 2- 5 oz 1-inch thick halibut filets
  • 1/4 generous tsp ground cinnamon
  • 1/4 generous tsp cayenne pepper
  • 4-1/2 tsp extra-virgin olive oil, divided
  • 1 cup peeled carrot sticks, 1/4x1/4x2-1/2 inch dimensions
  • 1 Tbsp fresh lemon juice
  • 3/4 tsp finely grated lemon peel
  • 2 Tbsp thinly sliced fresh mint

Directions

  1. Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
  2. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
  3. Remove skillet from heat and wipe out. Add remaining oil, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint.
  4. Mound carrots on fish and serve.

Directions

    1. Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne.  Heat 2-1/4 tsp of oil in heavy medium skillet over medium-high heat.
    2. Add fish and sauté until brown and just opaque in center (4 to 5 minutes per side).  
    3. Transfer fish to plates and remove skillet from heat and wipe out.
    4. Add remaining oil, carrots, lemon juice, and lemon peel.  Sprinkle with salt, pepper, and remaining cinnamon and cayenne,.  Toss to blend.
    5. Cover and cook over medium-low heat until carrots are just tender (about 5 min).  Blend in mint.  Mound carrots on fish and serve.
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