CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull.

 

MAKES 4 SERVING/ TOTAL TIME 20 MINUTES

INGREDIENTS

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces

2 tablespoons chili powder

1/2 teaspoon garlic, powder

½ teaspoon salt, divided

1 pound tilapia, Pacific sole or other firm white fish fillets

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

 

METHOD

STEP 1

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.

STEP 2

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

 

 

Nutrition Value

211 Kcal,

9.7g fat,

1.8g saturated fat,

3.9g fiber,

26.1g protein,

7.8g carbs