Moroccan halibut with carrots

I have been trying to cook all new recipes lately. I have also been trying to cook recipes that can be prepared in 30 minutes or less. That is just prep time ... cook time I don't care about so much. Cooking with a toddler around requires easily and quickly prepared food. I made this tonight and Joe loved it!

Ingredients:
2 5-ounce 1-inch-thick halibut fillets
*I used Tilapia since the store I went to didn't have halibut. It was just fine.
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) cayenne pepper
2 tablespoons (1/4 stick) butter, divided
1 cup 1/4 x 1/4 x 2 1/2-inch sticks peeled carrots (cut from 2 large)
*Make sure the carrots are thin so they will be able to cook though in 5 minutes. Mine were too thick so it took extra time.
1 tablespoon fresh lemon juice

Preparation:
Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter 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 1 tablespoon butter, 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.

That's it. I served mine with rice pilaf and by the time the rice was done cooking so was the fish and the carrots. This can be prepared in 30 minutes.