Moroccan Halibut and Carrots

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Butter

  Unsalted

  2 tbsp or 28g

• Carrots

  Raw

  2 large or 144g

• Lemon juice

  Raw

  1 tbsp or 15g

• Lemon zest

  1 tsp or 2g

• Spearmint

  Fresh

  2 tbsp or 11g

Directions

1. Finely chop the mint. Peel the carrots and cut them into 1/4 x 1/4 x 2 1/2-inch sticks.
2. Season both sides of the halibut with salt and freshly ground black pepper, then sprinkle with half of the cinnamon and half of the cayenne.
3. Melt half of the butter in a heavy medium skillet over medium-high heat. Add the fish and sauté until browned and just opaque in the center, about 4 to 5 minutes per side. Transfer the fish to plates.
4. Remove the skillet from heat and wipe it out. Add the remaining butter, carrots, lemon juice, and lemon zest. Season with salt, pepper, and the remaining cinnamon and cayenne. Toss to blend, cover, and cook over medium-low heat until the carrots are just tender, about 5 minutes.
5. Mix in the mint. Mound the carrots on top of the fish and serve.

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