2 Servings 25 min Cook
5 1/4 Cup chopped Carrots
1 Tbsp Butter
3 Tsp, ground Oregano
1 Dash Salt
1 Dash Pepper
14 Oz Tilapia
12 Tsp Old Bay Seasoning
3 Tbsp Canola Oil
Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil.
Place the carrots in the basket, cover, and steam until tender, 6 to 8 minutes; drain and toss with the butter, oregano, and ½ teaspoon salt
Meanwhile, rub the tilapia with the blackening seasoning.
Heat the oil in a large nonstick skillet over medium-high heat.
Cook in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary.
Serve with the carrots.