Ingredients
- 1½ pounds carrots, cut into sticks if large
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh oregano
- Kosher salt
- 4 (6-ounce) tilapia fillets, split lengthwise
- 2 tablespoons blackening seasoning
- 3 tablespoons canola oil, plus more if needed
- Corn bread, for serving
How to Make It
- Steam the carrots until tender, 6 to 8 minutes. Toss with the butter, oregano, and ½ teaspoon salt.
- Rub the tilapia with the blackening seasoning. Cook, in batches, in the oil in a nonstick skillet over medium-high heat until cooked through, 2 to 3 minutes per side. Serve with the carrots and corn bread.
