Pan-Seared Tilapia with Baby Bok Choy, Mushrooms & Red Lentil Chili

Preheat oven to 350°.

Bring large pot of salted water to boil on high, add bok choy and blanch 2 - 3 min or until crisp-tender. Drain. Shock by transferring to bowl of ice water; drain and set aside.

Season tilapia with lemon pepper. Dust with pan searing flour; pat off excess. Heat 2 Tbsp. olive oil in oven-safe nonstick sauté pan on medium-high until oil faintly smokes; add tilapia. Turn when bottom surface is caramelized (edges turn paper-bag brown one-quarter of the way up sides), 3 - 4 min. Reduce heat to medium-low; cook until internal temperature reaches 120°, 2 - 3 min. Check by inserting thermometer halfway into thickest part of tilapia.

Add basting oil and butter, carefully swirl. Spoon over tilapia to baste. REmove from pan when internal terperature reaches 135°, 4 - 5 min. Transfer to platter; let rest 4 min to reach minimum of 140°. Keep warm.

Wipe pan clean with paper towel, being careful to avoid being burned; add remaining 2 tsp. olive oil. Add mushrooms; cook, stirring frequently, 3 - 5 min. Season to taste with salt and pepper. Sprinkle with cilantro; stir in chili. Top with tilapia and bok choy; cover. Warm on center rack of oven 5 min, or until heated through.