Moroccan Halibut And Carrots
- 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
- 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. Saute 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
ground cinnamon, cayenne pepper, butter, carrots, lemon juice, lemon peel, mint
Taken from www.epicurious.com/recipes/food/views/moroccan-halibut-and-carrots-355750 (may not work)