Blackened Tilapia with Arugula Salad and Lemony Potatoes

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   1.

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   Rinse and scrub potatoes.

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   Rinse chives and slice them thinly.

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   Rinse arugula and tilapia and pat them dry.

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   Zest the lemon then slice it into quarters.

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   2.

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   Place potatoes in a large pot and cover them with water.

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   Place it on high and bring pot to a boil.

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   Then lower the heat and simmer until fork tender, about 14 minutes.

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    Drain off the water and place potatoes back in the pot until they are cool enough to handle.

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    3.

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    Meanwhile, make the dressing for the arugula salad in a large bowl.

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    Squeeze the juice of the orange into the bowl.

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    Add vinegar and Dijon mustard.

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    While whisking, add the olive oil to the dressing, then add salt and pepper to taste.

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    Set aside.

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    4.

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    Now back to the fish.

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    Heat a medium pan over medium high heat with half of the olive oil.

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    Season fish by sprinkling garlic, onion and chili powders on both sides of the fish along with salt and pepper.

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    Place fish in the pan once the olive oil is shimmering.

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    Cook for 4 minutes, then flip over the fillets and cook for another 4 minutes or until the fish is golden brown.

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    5.

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    Once potatoes are cool enough to handle, slice them into 1/4 inch slices.

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    Add the slices back into the pot and toss with remaining half of the olive oil, salt and pepper, lemon zest and chives along with the juice of 2 lemon wedges.

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    Toss together.

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    6.

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    Toss the arugula with the dressing.

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    Add 1/2 of the arugula onto each plate.

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    Place a fish fillet on top and potatoes on the side.

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    Squeeze another quarter lemon over each plate.

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    Serve.

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    Enjoy!

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    Adapted from Plated Recipe.

* Per serving · 4 servings · Values may vary.