Cajun Blackened Tilapia with Dirty Rice and Sautéed Okra

Combine 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl to make the Cajun seasoning.

Pat 7 oz tilapia fillet dry with paper towels and coat both sides generously with the Cajun seasoning mixture, pressing gently to adhere.

Dice 1/4 cup celery, 1/4 cup green bell pepper, and 1/4 cup yellow onion into small pieces. Wash 4 oz fresh okra and slice into 1/2-inch rounds.

Heat a medium saucepan over medium heat. Add 2 oz ground pork and cook, breaking it apart with a spoon, for 4 minutes until browned.

Add the diced celery, bell pepper, and onion to the pork. Cook for 3 minutes, stirring occasionally, until vegetables soften.

Add 1/2 cup long-grain white rice to the pan and stir for 1 minute to toast slightly.

Pour in 1 cup chicken broth and add 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.

While the rice cooks, heat 2 tsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Carefully place the seasoned tilapia fillet in the hot skillet. Cook for 4 minutes without moving until a dark crust forms.

Flip the tilapia and cook for another 3 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Remove to a plate.

In the same skillet, reduce heat to medium and add 1 tbsp unsalted butter. Once melted, add the sliced okra.

Sauté the okra for 5 minutes, stirring occasionally, until tender and lightly browned. Season with a pinch of salt.

Fluff the dirty rice with a fork and transfer to a serving plate. Place the blackened tilapia alongside the rice.

Arrange the sautéed okra next to the fish. Drizzle 1 tbsp lemon juice over the tilapia before serving.