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 piece. Sprinkle cumin seeds on all sides, then sprinkle with smoked paprika to taste. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add haddock skewers; cook 1 to 2 minutes per side or just until golden. Transfer skewers to preheated baking sheet; bake 5 minutes or until fish flakes easily with a fork. Cover loosely with foil to keep warm.

Meanwhile, return skillet to heat. Add 1 cup of the orange juice; cook and stir to loosen up browned bits. Add carrots; cook and stir until carrots are fork-tender and orange juice has reduced to a thick glaze. Add additional orange juice, 1 tablespoon at a time, if needed. Remove skillet from heat, and stir in honey, olives and golden raisins. Transfer carrot mixture to a serving platter. Sprinkle with mint, pine nuts, lemon juice, and freshly ground black pepper to taste. Top with haddock skewers, and serve.