Blackened Fish with Green Rice

• 1 c. long-grain white rice
• 2 c. fresh flat-leaf parsley
• 1 tsp. grated lemon zest
• 3 tbsp. olive oil
• Kosher salt and pepper
• 3 tbsp. paprika
• 3/4 tsp. garlic powder
• 3/4 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 2 tbsp. fresh lemon juice
• 4 tilapia fillets
• Lemon wedges

1. Cook the rice according to package directions.
2. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside.
3. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Brush the lemon juice over the fish, then coat in the spice mixture.
5. Heat the remaining tablespoon oil in a large skillet over medium heat.
6. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.
7. Fluff the rice with a fork and fold in the parsley mixture.
8. Serve with the fish and lemon wedges, if desired.

longgrain white rice, parsley, lemon zest, olive oil, kosher salt, paprika, garlic powder, thyme, cayenne pepper, lemon juice, tilapia fillets, lemon wedges

Taken from www.delish.com/recipefinder/blackened-fish-green-rice-recipe-wdy1012 (may not work)