Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce (except habanero pepper) and pat dry. Core and cut red and yellow bell peppers into strips. Cut one green onion into 2” lengths and cut other diagonally into thin slices. Stem and coarsely chop kale. Halve tomatoes. Put on included gloves, rinse, core, and mince habanero chili pepper. Dispose gloves and wash hands, cutting board, and knife thoroughly after prepping habanero - the oils can be very irritating to the skin. Mix cornstarch with 2 tsp. water in a small bowl.

Rinse tilapia and pat dry. Cut fish, separating each piece into two fillets. Season with half the Caribbean seasoning and a pinch of salt and pepper. Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and fish to hot pan and sear 2-3 minutes on each side, or until nicely browned. Transfer fillets to baking sheet and wipe pan clean.

Place baking sheet in oven and roast 8-12 minutes, or until fish is firm, flaky, and has reached a minimum internal temperature of 140 degrees. Set aside.

Warm pan used to sear fish over medium-high heat and add 1 tsp. olive oil and kale. Cook until barely wilted, about 1-2 minutes. Season with salt and pepper, transfer to a plate, and return pan to medium-high heat. No need to wipe pan clean.

Add 1 tsp. olive oil and bell peppers to pan and cook 2-3 minutes, or until peppers begin to soften. Add 2” lengths of green onion, soy sauce, grape tomatoes, 1/2 cup water, remaining Caribbean seasoning, and cornstarch slurry. Bring to a boil, then reduce to a simmer, and cook until thickened, about 3-4 minutes. Add habanero to taste, adding only a pinch at a time, until desired heat is reached. Thoroughly wash hands and any utensils peppers have touched after this step. Season sauce to taste with salt and pepper.

Spoon "triple pepper" sauce onto a plate. Arrange fish fillets over sauce. Place kale next to fish and garnish with thinly sliced green onion.