Instructions

• Start by rinsing the basmati rice under cold water until the water runs clear. Cook the rice according to package instructions.
• In a small bowl, combine 2 teaspoons of mojo rub with 1 tablespoon of olive oil, the minced garlic, and a pinch of salt and pepper. Rub this mixture over both sides of the tilapia filets. Allow to marinate for at least 15 minutes.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for about 3-4 minutes until translucent. Stir in 2.5 tablespoons of finely diced jalapeño and cook for an additional 2 minutes. Remove the sautéed veggies from the skillet and set aside.
• In the same skillet, add another tablespoon of olive oil. Once hot, carefully place the marinated tilapia filets into the skillet. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork.
• Prepare the pineapple salsa by combining the diced pineapple, remaining jalapeño, chopped cilantro, the juice of 2 limes, and salt to taste in a bowl. Mix well.
• To serve, plate a scoop of basmati rice, top with the blackened tilapia, and spoon the sautéed onions and jalapeños over. Finish with pineapple salsa and cilantro. Enjoy with lime wedges.