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Epicurious
Bon Appétit

Moroccan Halibut and Carrots

By The Bon Appétit Test Kitchen

4.5

(53)

Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor.

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 2 servings

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

Preparation

  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

TagsMoroccanNorth AfricanAfricanHalibutFishSeafoodCarrotRoot VegetableVegetableMainDinnerGluten FreeNut FreeQuickEasyWeeknight Meals30 Minutes or LessSauteBon Appétit
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