spicy tilapia with saffron rice and fajita veggies

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Tilapia is one of my favorite types of fish because it’s light, picks up whatever flavor you apply to it and doesn’t taste “fishy”.  I defrosted the fillets tonight with no real plan for what I was going to do.  After taking a pantry inventory, I ultimately decided to make a spicy type of fish that would pair well with some yellow saffron rice and some Mexican-style fajita veggies.  Here’s what I used:

Fish ingredients
Tilapia fillets
cayenne pepper
white pepper
paprika
garlic powder
salt & pepper

Rice ingredients
1 packet of yellow rice
1 can of pigeon peas, drained and rinsed

Vegetable ingredients
1 tbsp. olive oil
1/2 onion, diced
1 green pepper, diced
1 squash, cubed
1 zucchini, cubed
Adobo seasoning (optional)

Method
1. Cook rice according to package instructions, adding pigeon peas to mix. (I cooked ours in a rice cooker).
2. While rice is cooking, sprinkle desired amount of spices on fish, both sides.  Place fillets in a sprayed baking dish and bake in a 400 degrees oven for about 10 minutes until fish is white and flakes with a fork.
3. While fish is cooking, heat oil in a skillet for the vegetables. Saute the onion and pepper in the pan until the onion starts to get soft, and then add the zucchini and squash and cook for another 3-5 minutes.  Sprinkle some seasoning on the vegetables if you want to add some extra flavor.

Wowee! I set out to make some spicy fish, but didn’t realize how spicy I was making it! My husband loved it as he’s a hot spice nut.  I on the other hand out-spiced myself and couldn’t eat the fish, no matter how good it looked. I’m thinking I used way too much cayenne pepper – I think I assumed it was going to taste more like paprika.  At least the rice and veggies were delicious and filling so I wasn’t left starving.

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