Moroccan Halibut and Carrots

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. Sauté 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 dinner