Thoroughly rinse produce and pat dry. Remove membrane (spiny white innards) and seeds from red bell pepper and jalapeño and dice both. Dice squash and onion. Cut tomatoes into ½" dice. Slice green onions on a bias (angle). Stem okra and coarsely dice. Rinse the Tilapia filets and pat dry.

Heat 2 tsp. olive oil in a large pan over medium-high heat. Add the onion and jalapeño and sauté for two minutes. Add the squash, red bell pepper, tomato, okra, and half the green onion (save remaining for garnish) and sauté, stirring occasionally, for another 3-4 minutes or until vegetables are fork-tender and beginning to brown. When vegetables are done, add hot sauce and salt and pepper to taste. Set aside.

Warm 1 tsp. olive oil in a medium pan over medium-high heat. Season Tilapia with Cajun Seasoning and a pinch of salt and pepper. Pan sear for 4-5 minutes on each side, or until the fish is firm, but flaky and lightly caramelized.

Place the Tilapia in the middle of the plate. Top with the summer vegetable relish. Garnish with remaining green onion and reserved jalapeño rounds, if desired.