Moroccan Halibut with Carrots

Yield: 2 servings

Cinnamon and cayenne bring out the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon add a lovely and light finish. Be sure to make a good choice when selecting your seafood using this handy guide. This dish is quick enough for a week night!


  • 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
  • 2 large carrots, sliced in half lengthwise, then cut into 1/4-inch half moons
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon finely grated lemon peel
  • 2 tablespoons thinly sliced fresh mint


  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 medium-high 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.
  2. 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.



One Response to Moroccan Halibut with Carrots

  1. Jeanmarie March 17, 2010 at 11:54 pm #

    This looks so yummy! I appreciate recipes for two, as well.

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