Moroccan Spiced Halibut & Carrots

Recipe published by Bon Appétit Test Kitchen, Photo by Misha Gravenor Photography




  • 2 5-ounce 1-inch-thick halibut fillets

  • mix 1/4 teaspoon (generous) ground cinnamon with 1/4 teaspoon (generous) cayenne pepper
  • 2 tablespoons (1/4 stick) butter
  • 1 cup peeled carrots (cut from 2 large) into sticks - 1/4in x 1/4in x 2.5 in
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon finely grated lemon peel
  • 2 tablespoons thinly sliced fresh mint (optional)
  • salt & pepper


  1. Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne.
  2. 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.
  3. Remove skillet from heat and wipe out. Add carrots, 1 tablespoon butter, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend.
  4. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve.