Blackened Tilapia with Radish and Cucumber Salsa

1 serving cooking spray (5 one-second sprays per serving)
1 1/2 pound raw farm-raised tilapia
3 Tbsp Chef Paul Prudhomme’s Magic Seasoning Blends Blackened Redfish Magic, or other brand, or to taste
5 medium radishes, red
1 medium cucumber, chopped
1/2 medium sweet red peppers, chopped
3 medium scallions, sliced
1 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
1 tsp olive oil
1/8 tsp table salt
1/8 tsp black pepper

Coat a large nonstick sauté pan with cooking spray. Coat tilapia with blackening spice and cook over medium-high heat until fish flakes with a fork, about 2 to 3 minutes per side. Remove from pan and repeat with remaining fillets. (Note: Do not over-crowd fish in pan. Only cook as much fish as can fit in a single layer.)

Slice each radish in half and then thinly slice each half into 1/2 moons. Combine cucumber, radishes, red pepper, scallions, cilantro, lime juice and olive oil in a medium bowl; season to taste with salt and pepper and serve on top of fish. Yields about five ounces of fish and a scant 1/2 cup of salsa per serving.