Warm Moroccan Haddock and Carrot Salad
Preheat oven to 350°F. Place a baking sheet in oven to preheat. Thread haddock chunks onto 4 (8-inch) wooden skewers,* leaving a small space between each fish
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Ingredients
- 4 (6-oz.) Haddock fillets, each cut into 6 large chunks
- 1 ½ tsp cumin seeds
- 1 ½ tsp smoked paprika
- 2 tsp canola or grapeseed oil
- 1 ¼ cups orange juice, divided
- 1 lb baby carrots, halved lengthwise
- 2 tsp honey
- 10 pitted kalamata olives, halved
- ⅓ cup golden raisins
- 2 tbsp thinly sliced fresh mint leaves
- 1 tbsp pine nuts, toasted
- 1 tsp fresh lemon juice
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