Preheat oven to 400 degrees. Bring 2 cups water, the forbidden rice, and a large pinch of salt to a boil in a small pot. Cover and reduce to a simmer for 30-35 minutes, until tender. Drain any excess water.

Meanwhile, prep your ingredients: halve, seed, and remove the white veins from the bell pepper, then thinly slice. Cut the zucchini into 1/4-inch thick matchsticks. Finely chop the macadamia nuts. Chop the cilantro. Cut the lime into wedges.

Make the coconut-macadamia crust: in a small bowl, combine the coconut, macadamia nuts, half the chili powder, and a pinch of salt and pepper

Place the tilapia on a lightly oiled baking sheet, then coat the fillets with 1/2 tablespoon olive oil and a pinch of salt and pepper. Press the coconut-macadamia mixture onto the topside of the fish to adhere. Place baking sheet in the oven for 10-12 minutes, until opaque and easily flakes with a fork.

Sauté the vegetables: meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the zucchini and bell pepper and cook, tossing, 7-10 minutes, until softened and slightly caramelized. Season with salt, pepper, and chili powder (to taste).

Toss half the cilantro and a few squeezes of lime into the forbidden rice. Season with salt and pepper.

Plate the cilantro-lime forbidden rice, then top with the sautéed vegetables and tilapia. Sprinkle with remaining cilantro and serve with a wedge of lime. Enjoy!