Food & Wine

LENT WEEK: MOROCCAN HALIBUT AND CARROTS

Even if you're not an observer of Lent — which started last week — everyone should eat more fish, and not just on Fridays. This week, we'll share some Lenten friendly seafood recipes. This exotic take on halibut comes from the Web site www.epicurious.com and was originally printed in Bon Appetit magazine in November 2009.

INGREDIENTS

2 1-inch-thick halibut fillets (about 5 oz. each)

1/4 teaspoon (generous) ground cinnamon

1/4 teaspoon (generous) cayenne pepper

2 tablespoons butter, divided

1 cup julienned carrots (cut from 2 large)

1 tablespoon fresh lemon juice

3/4 teaspoon finely grated lemon peel

2 tablespoons thinly sliced fresh mint

DIRECTIONS

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.

Saute 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.

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