2 Servings 25 min Cook
2 Tbsp Butter
4 Fillet Halibut
3/4 Tsp Lemon Peel
1 Tbsp Lemon Juice
2 Large (7-1/4" to 8-/1/2" long) Carrots
2 Tbsp Spearmint
1/4 Tsp Cinnamon
1/4 Tsp Cayenne Pepper
Finely chop mint.
Peel carrots and cut into sticks 1/4x1/4x2 `/2-inches.
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 mediumhigh
heat.
Add fish.
Saut 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.
30-minute dinne
