Chili-Rubbed Tilapia with Asparagus & Lemon

By sheilaolim

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar
barbecuing technique that works just as well indoors. 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 tablespoons chili powder
•  1/2 teaspoon garlic, powder
•  1/2 teaspoon salt, divided
•  1 pound tilapia, Pacific sole or other firm white fish fillets
•  2 tablespoons extra-virgin olive oil
•  3 tablespoons lemon juice

Preparation

Step 1

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.
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.