MOROCCAN HALIBUT AND CARROTS

Moroccan Halibut and Carrots image

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 2 servings

Number Of Ingredients 8

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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

Steps:

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