Blackened Tilapia with Arugula Salad and Lemony Potatoes

1. Rinse and scrub potatoes. Rinse chives and slice them thinly. Rinse arugula and tilapia and pat them dry. Zest the lemon then slice it into quarters.

2. Place potatoes in a large pot and cover them with water. Place it on high and bring pot to a boil. Then lower the heat and simmer until fork tender, about 14 minutes. Drain off the water and place potatoes back in the pot until they are cool enough to handle.

3. Meanwhile, make the dressing for the arugula salad in a large bowl. Squeeze the juice of the orange into the bowl. Add vinegar and Dijon mustard. While whisking, add the olive oil to the dressing, then add salt and pepper to taste. Set aside.

4. Now back to the fish. Heat a medium pan over medium high heat with half of the olive oil. Season fish by sprinkling garlic, onion and chili powders on both sides of the fish along with salt and pepper. Place fish in the pan once the olive oil is shimmering. Cook for 4 minutes, then flip over the fillets and cook for another 4 minutes or until the fish is golden brown.

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

6. Toss the arugula with the dressing. Add 1/2 of the arugula onto each plate. Place a fish fillet on top and potatoes on the side. Squeeze another quarter lemon over each plate. Serve. Enjoy!

Adapted from Plated Recipe.