Directions

1. 1

   Bring 2 cups of water to a boil in a medium saucepan with a pinch of kosher salt. Add the rice, stir once, then reduce heat to low, cover, and simmer for 18 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, combine the paprika, garlic powder, dried thyme, cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl to create the blackening spice mixture.

3. 3

   Pat the tilapia pieces dry with paper towels. Distribute the blackening spice mixture evenly on both sides of each fish piece, pressing gently so it adheres well.

4. 4

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, cook the tilapia pieces for 3 to 4 minutes per side, until the exterior is deeply browned and the fish reaches an internal temperature of 145°F. Transfer cooked fish to a plate and keep warm. Add the remaining 1 tablespoon olive oil between batches if needed.

5. 5

   Finely chop the fresh flat-leaf parsley and stir it into the warm cooked rice along with the lemon zest and fresh lemon juice. Season with kosher salt and black pepper to taste.

6. 6

   Divide the green rice among four serving plates and top each portion with blackened tilapia pieces. Serve immediately with fresh lemon wedges on the side.