Chili-Rubbed Tilapia with Asparagus & Lemon

By bakers_delight85

You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt, divided
• 1 pound tilapia, Pacific sole or other firm white fish fillets
• 2 Tbsp. extra-virgin olive oil
• 3 Tbsp. lemon juice

Preparation

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.
Combine chili powder, garlic powder and 1/4 tsp. 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 tsp. 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.
Calories per serving: 210