I admit it. I’m on a bit of a carrot kick. I snapped this picture at the farmer’s market in Santa Barbara, California last weekend. Farm-fresh carrots are sweet, crunchy, and a great source of vitamins, minerals, and fiber. They come in hues of orange, yellow, and even red. I’ve been enjoying them for days.
My next stop was the fish market. I relied on my trusty pocket guide from the Monterey Bay Aquarium Seafood Watch to help me make a healthy, sustainable choice. Have you seen this? It’s a great little guide that steers you towards the best seafood choices. There is a hard-copy pocket guide (by region) and a mobile guide. Check it out.
Anyway, I picked up some Alaskan Halibut and went to town on this Moroccan Halibut with Carrots. The cinnamon and cayenne highlight the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon finish the dish with light and lovely notes. Healthy, delicious, and not at all fussy. It’s a keeper!
Beautiful picture of the carrots! I’ve gone back to buying fresh, unpackaged carrots. The packaged ones always seem too wet and slimy, and don’t last as long as the fresh. I look forward to using some of my fresh carrots in this recipe.