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Moroccan Halibut and Carrots
- 2 5-ounce 1-inch-thick halibut fillets
- 1/4 teaspoon (generous) ground cinnamon
- 1/4 teaspoon (generous) cayenne pepper
- 2 tablespoons (1/4 stick) butter, divided
- 1 cup 1/4 x 1/4 x 2 1/2-inch sticks peeled carrots (cut from 2 large)
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon finely grated lemon peel
- 2 tablespoons thinly sliced fresh mint
Directions:View on Epicurious
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