Moroccan Halibut


2 5-ounce 1-inch-thick halibut fillets
1/4 tsp. (generous) ground cinnamon
1/4 tsp. (generous) cayenne pepper
1 TBSP coconut oil


Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt coconut oilin heavy medium skillet over medium high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side.

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