Seared Tilapia with Summer Squash Salad

• 1 c. long-grain white rice
• 2 tbsp. olive oil
• 1 lb. small summer squash (about 3 total)
• 1 bell pepper
• Kosher salt and pepper
• 2 clove garlic
• 4 small tilapia fillets (about 1 1/2 lb total)
• 2 tbsp. fresh lemon juice
• 1/4 c. chopped fresh chives

1. Cook the rice according to package directions.
2. Fluff with a fork.
3. Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat.
4. Add the squash and bell pepper, season with 1/4 tsp each salt and pepper and cook, stirring occasionally, until the squash is golden brown, 3 to 4 minutes.
5. Add the garlic and cook for 1 minute.
6. Transfer the mixture to a bowl.
7. Wipe out the skillet and heat the remaining 1 Tbsp oil over medium-high heat.
8. Season the tilapia with 1/2 tsp each salt and pepper and cook until golden brown and opaque throughout, 2 to 4 minutes per side.
9. Toss the squash mixture with the lemon juice and chives.
10. Serve with the fish and rice.

longgrain white rice, olive oil, summer, bell pepper, kosher salt, clove garlic, tilapia, lemon juice, fresh chives

Taken from www.delish.com/recipefinder/seared-tilapia-with-summer-squash-salad-recipe (may not work)