Spiced Char with Moroccan Carrots

• 1/4 cup sliced almonds
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds carrots, cut into sticks
• 1/2 cup dried apricots, quartered
• 4 scallions, chopped
• 1/4 cup thinly sliced pitted green olives
• 1 tablespoon honey
• Juice of 1/2 lemon
• 2 teaspoons ras el hanout (Moroccan seasoning)
• 1/4 cup chopped fresh parsley
• 4 skin-on center-cut arctic char fillets (about 6 ounces each)
• Kosher salt

1. Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes.
2. Transfer to a plate; let cool.
3. Return the skillet to medium heat.
4. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water.
5. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes.
6. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout.
7. Increase the heat and bring to a boil.
8. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes.
9. Stir in the parsley.
10. Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt.
11. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat.
12. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt.
13. Remove from the heat and let the fish rest 2 minutes in the hot skillet.
14. Serve with the carrots.
15. Photograph by Charles Masters

almonds, extravirgin olive oil, carrots, dried apricots, scallions, green olives, honey, lemon, hanout, parsley, skinon, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spiced-char-with-moroccan-carrots.html (may not work)