Moroccan Halibut and Carrots

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Halibut

  Fish, atlantic and pacific, raw

  12 oz or 340g

• Lemon peel

  Raw

  ¾ tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Carrots

  Raw

  2 large or 144g

• Spearmint

  Fresh

  2 tbsp or 11g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

Directions

1. Finely chop mint. Peel carrots and cut into sticks 1/4x1/4x2 1/2-inches.
2. Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne.
3. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add fish. Saut until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
4. 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.
5. Mix in mint. Mound carrots on fish and serve.