Spiced Tilapia & Tahini Sauce

Halve, peel, and small dice the onion. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and softened. Turn off the heat.

Meanwhile, wash and dry the fresh produce. Peel 2 cloves of garlic; roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch-thick pieces. Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the mayonnaise, tahini, the juice of 2 lemon wedges, 2 tablespoons of water, and as much of the garlic paste as you'd like. Season with salt and pepper.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. To the pot of caramelized onion, add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Serve the cooked rice topped with the cooked vegetables, sliced pork, and tahini sauce. Garnish with the peppers and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.