Moroccan Halibut and Carrots |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor. Ingredients:
2 5-ounce 1-inch-thick halibut fillets |
1/4 teaspoon (generous) ground cinnamon |
1/4 teaspoon (generous) cayenne pepper |
2 tablespoons (1/4 stick) butter, divided |
1 cup 1/4 x 1/4 x 2 1/2-inch sticks peeled carrots (cut from 2 large) |
1 tablespoon fresh lemon juice |
3/4 teaspoon finely grated lemon peel |
2 tablespoons 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. Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, 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. Mound carrots on fish and serve. 30-minute dinner
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