Blackened Tilapia With Peach-Tomato Salad

INGREDIENTS

• 2 teaspoons celery salt

• 1½ teaspoons dried thyme

• ¼ teaspoon cayenne

• 1¾ teaspoons black pepper, divided

• 5 tablespoons olive oil, divided

• 4 (6-ounce) skinless tilapia filets

• 2 ripe peaches, sliced

• 1 medium red onion, thinly sliced

• ½ cup cherry tomatoes, halved

• ½ cup fresh cilantro leaves and tender stems

• 1 tablespoon honey

• ¼ teaspoon kosher salt

• 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving

INSTRUCTIONS

1. Stir together celery salt, thyme, cayenne, and 1½ teaspoons pepper in a small bowl. Rub 1 tablespoon oil all over fish fillets and sprinkle evenly with pepper mixture. Let stand 5 minutes.

2. Meanwhile, stir together peaches, onion, tomatoes, cilantro, honey, kosher salt, lime juice, 1 tablespoon oil, and remaining ¼ teaspoon pepper. Set aside.

3. Heat remaining 3 tablespoons oil in a large skillet over high; add fish and cook, undisturbed, until charred on 1 side, about 3 minutes. Flip and cook until fish flakes easily with a fork, about 3 minutes.

4. Serve fish with peach-tomato salad, with lime wedges on the side.

| Adapted from Real Simple