The recipe card suggests roasted asparagus is a good side dish, a sesame seed Filone (or a similar Italian baguette) is a good bread choice, and a good wine to serve with this halibut dish is a Spanish Albariño white wine (for its fruity, citrus flavor).
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1/2 tspground cinnamon
1/4 tspcayenne pepper
4 (6-oz)halibut fillets
2 Tbspolive oil
1 cupshredded carrots
1 tspfreshly grated lemon zest
3 Tbspfresh lemon juice
2 Tbspfresh mint leaves, chopped
How to Make Moroccan Halibut
- Preheat oven to 375°F. Line a baking sheet with foil, and coat foil with nonstick cooking spray.
- In a small bowl, combine cinnamon, paprika, cayenne and salt; set aside.
- Drizzle the halibut with oil, then rub the cinnamon mixture over each fillet. Place fillets on baking sheet. Top with the shredded carrots, sprinkle with lemon zest, and drizzle the lemon juice on top.
- Bake 8 to 10 minutes or until fillets flake easily with a fork. Sprinkle with the chopped mint leaves, and serve immediately.