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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.
