moroccan halibut

Name: Moroccan Halibut
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) paprika; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) cayenne pepper; 4 (6-oz) - halibut fillets; 2 tablespoon(s) olive oil; 1 cup - shredded carrots; 1 teaspoon(s) freshly grated lemon zest; 3 tablespoon(s) fresh lemon juice; 2 tablespoon(s) fresh mint leaves, chopped

6 Pinches

Vickie Parks

Renton, WA

Updated on Feb 11, 2017

This is from a recipe card I got from our local Safeway store years ago. 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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prep time 10 Min

cook time 10 Min

method Bake

yield 4 serving(s)

Ingredients

1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 (6-oz) - halibut fillets
2 tablespoons olive oil
1 cup - shredded carrots
1 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons fresh mint leaves, chopped

How To Make moroccan halibut

Step 1

Preheat oven to 375°F. Line a baking sheet with foil, and coat foil with nonstick cooking spray.

Step 2

In a small bowl, combine cinnamon, paprika, cayenne and salt; set aside.
Step 3

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.
Step 4

Bake 8 to 10 minutes or until fillets flake easily with a fork. Sprinkle with the chopped mint leaves, and serve immediately.
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