Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Moroccan Spiced Halibut & Carrots

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

moroccan-halibut-and-carrots

Ingredients

2 SERVINGS

  • 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

Preparation

  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.