• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions.
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Over a small bowl, drain pineapple, reserving juice. 
• Cut tomato into 1/2-inch pieces.
• In another small bowl, combine mayo and half the lime zest. Set aside.
• To a medium bowl, add pineapple pieces, tomatoes, half the lime juice, half the green onions, 1/2 tbsp (1 tbsp) pineapple juice and 1/2 tbsp (1 tbsp) oil.
• Season with salt and pepper, then stir to combine. 

• Heat another medium pot over medium. 
• When hot, add 1 tbsp (2 tbsp) oil, then remaining green onions. Cook and stir for 1 min. 
• Add black beans (including can liquid), stock powder and 1/4 cup (1/3 cup) water. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly. 
• Remove from heat, then add remaining lime juice. Season with pepper, then stir to combine. 

• Meanwhile, pat tilapia dry with paper towels, then cut each fillet in half crosswise.
• Season with Cajun Spice Blend. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tilapia. Cook for 3-4 min per side, until spice blend darkens and tilapia is opaque and cooked through.** 

• Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and remaining lime zest. 
• Divide rice and beans between plates.
• Top with tilapia, pineapple salsa and lime mayo.
• Squeeze a lime wedge over top, if you like. 

If you've opted for double tilapia, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of tilapia.