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