Directions

1. 1

   Bring 2 cups of water to a boil in a saucepan. Add rice and stir once. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

2. 2

   While the rice cooks, prepare the blackening spice mix by combining paprika, garlic powder, dried thyme, cayenne pepper, and 1 teaspoon of salt in a small bowl. Set aside.

3. 3

   Once the rice is cooked, stir in 2 tablespoons of olive oil, fresh parsley, lemon zest, 2 tablespoons of fresh lemon juice, and a pinch of black pepper until well combined. Taste and adjust seasoning as needed. Transfer to a serving dish and keep warm.

4. 4

   Pat the tilapia fillets dry with paper towels and season both sides with a light sprinkle of salt and black pepper. Brush both sides of each fillet generously with the remaining 3 tablespoons of olive oil, then coat both sides evenly with the blackening spice mixture.

5. 5

   Heat a large skillet over medium-high heat for 2 minutes. Once the pan is hot, carefully place the seasoned fillets in the skillet. Cook for 3–4 minutes on the first side without moving them, until a dark crust forms. Flip the fillets and cook for another 3–4 minutes until the second side develops a dark crust and the fish reaches an internal temperature of 145°F.

6. 6

   Transfer the blackened fish to a serving platter and serve immediately alongside the green rice. Garnish with fresh lemon wedges.