FOR THE FISH:

4 Tilapia Filets

2 Tablespoons Chili Oil

Fish Seasoning:

1 Teaspoon Onion Powder

1 Teaspoon Chili Powder

1/4 Teaspoon Cayenne Powder

1 Teaspoon Garlic Powder

1 Teaspoon Brown Sugar

1/4 Teaspoon Kosher Salt

1-2 Tablespoons Olive Oil

FOR THE RELISH:

1/2 Cup Flavor Bomb Tomatoes, each tomato quartered

Zest and Juice of 2 Limes

1/2 Red Onion

1/4 Cup Chopped Cilantro

Salt, Pepper to Taste

FOR THE BOK CHOY:

1 Bunch Fresh Bok Choy

2 Tablespoons Chili Oil

1 Teaspoon Garlic Powder

Salt & Pepper to taste

FOR THE FISH:

Combine all ingredients for the fish seasoning in a small bowl.

Drizzle a small amount of chili oil over the top of each tilapia filet.

Season each tilapia filet with a pinch of the fish seasoning. Rub into fish. Season front and back. Set aside.

Heat outdoor grill and spray with olive oil before adding fish to the grill.

Grill fish for 3-4 minutes per side until flaky.

FOR THE RELISH:

Add all ingredients to a bowl and stir. Set aside until time to plate.

FOR THE BOK CHOY:

Wash, pat dry, and slice bok choy in half, lengthwise.

Brush each half of bok choy with chili oil and season with salt & pepper to taste.

Add to hot grill and sear on all sides until you start to see grill marks and leafy greens start to slightly char.

Remove from grill and chop into large pieces.

TO SERVE:

Add fish filet to plate, top with Tomato Relish. Add a serving of Bok Choy and Uncle Ben's Coconut Jasmine Rice. Enjoy!