Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
Remove skillet from heat and wipe out. Add remaining oil, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint.
Mound carrots on fish and serve.
Ingredients
Directions
Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
Heat 2 1/4 teaspoons of oil in heavy medium skillet over medium-high heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates.
Remove skillet from heat and wipe out. Add remaining oil, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint.
Mound carrots on fish and serve.