Blackened tilapia with black beans and chile-lime salsa over brown rice

In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

• Peel and thinly slice the onion.
• Rinse the black beans. Measure ½ cup [1 cup]; save the rest for another use.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion and cook, stirring occasionally, until soft and starting to brown, 3 to 4 minutes. Add the beans and chile-lime salsa and cook, stirring occasionally, until the beans are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

While the onion and beans are cooking, start preparing the seafood.

In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Tilapia and salmon:

• Pat the fish dry on a paper-towel-lined plate. Cut the fish into 1-inch pieces (discard the skin if using salmon); season lightly with salt, pepper, and the Tex-Mex seasoning blend.

Arrange the fish in an even layer and cook, undisturbed, until very lightly browned on one side, 1 to 2 minutes. Turn the fish and cook until opaque and flaky, about 1 minute. Transfer to a plate. 

Jumbo shrimp:

• Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt, pepper, and the Tex-Mex seasoning blend.

Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate.

• Zest and juice the lime.
• Coarsely chop the cilantro; set aside half for garnish.

To the pot with the rice, stir in the lime zest, lime juice, and up to half the cilantro. Season to taste with salt and pepper. 

Transfer the rice to individual bowls. Top with the black beans and then the seafood. Garnish with the remaining cilantro and serve.