Preheat the oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Coarsely chop garlic and parsley. Peel and dice red onion into a small dice. Halve, seed, and stem Poblano pepper. Chop Poblano pepper into a medium dice. Halve lemon and zest (about 1 Tbsp. zest). Stem kale and cut into 1" pieces.

In a mixing bowl, combine the diced Poblano, 2 tsp. olive oil, and a pinch of salt and pepper. Place coated pepper pieces on prepared baking sheet and roast in the oven for 8-10 minutes, or until fork-tender and beginning to caramelize. Remove from oven and allow to cool.

In the same mixing bowl you used for the pepper, combine cooled Poblano pieces, capers, red onion, garlic, parsley, 2 tsp. olive oil, and juice of half of the lemon. Mix together to incorporate and season with salt and pepper to taste. Set aside at room temperature until ready to serve.

Heat 2 tsp. olive oil in a medium-sized pot. When oil is hot, add the garlic and lemon zest and sauté for 1-2 minutes. Add kale and a pinch of salt and sauté for 2-3 minutes, or until kale becomes bright green. Deglaze the pan with 3/4 cup of water and juice of remaining lemon half. Braise for 7-8 minutes, or until the liquid is mostly gone and kale is tender. Add more liquid if kale is still tough. Salt and pepper to taste.

Season the tilapia on both sides with cumin and a pinch of salt and pepper. Heat a large pan over medium-high heat. Add 2 tsp. olive oil to the pan. Cook tilapia on each side for 4-5 minutes or until golden brown. Fish should be flaky but firm.

Compose a mound of braised kale on the side of the plate. Lay a piece of seared tilapia on side of the kale. Top the fish with the Poblano salsa. Garnish with remaining lemon zest and a crack of fresh black pepper.