Blackened Tilapia with Cilantro-Lime Rice and Roasted Bell Pepper Medley

Preheat your oven to 425°F (220°C). Place 1.5 cups uncooked white rice in a fine-mesh strainer and rinse under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3 cups water and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and rice is tender. Keep covered off the heat.

While the rice cooks, prepare the vegetables. Wash 1 red bell pepper and 1 yellow bell pepper, remove the seeds and ribs, and cut into 1-inch chunks. Wash 1 medium zucchini and cut into half-moon slices about 1/2-inch thick. Place all vegetables on a large rimmed baking sheet.

Drizzle the vegetables with 2 tablespoons olive oil and season with salt and black pepper. Toss to coat evenly, then spread in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the peppers are charred at the edges and the zucchini is golden brown.

While the vegetables roast, prepare the blackening spice blend. In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dried oregano, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly.

Pat 1.5 lbs tilapia fillets completely dry with paper towels—this is crucial for achieving a good crust. Generously coat both sides of each fillet with the blackening spice mixture, pressing gently so the spices adhere to the fish.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 3-4 minutes until very hot. Add 2 tablespoons unsalted butter and swirl to coat the pan as it melts and begins to foam.

Carefully place the seasoned tilapia fillets in the hot skillet. Cook without moving for 3-4 minutes until a dark, crispy crust forms on the bottom. Flip the fillets gently and cook for another 3-4 minutes until the fish is opaque throughout and flakes easily with a fork. The spices should be deeply charred but not burnt. Remove from heat.

While the fish finishes cooking, prepare the cilantro-lime rice. Wash and roughly chop 0.5 cup fresh cilantro. Zest 1 lime, then juice both limes (you should have about 3-4 tablespoons juice). Fluff the cooked rice with a fork, then stir in the lime zest, lime juice, and chopped cilantro until evenly distributed. Taste and adjust seasoning with salt if needed.

To serve, divide the cilantro-lime rice among four plates. Place a blackened tilapia fillet on top of or beside each portion of rice. Arrange the roasted bell pepper and zucchini medley alongside. Garnish with extra cilantro sprigs and lime wedges if desired. Serve immediately while the fish is hot and crispy.