Chili-Rubbed Tilapia With Asparagus and Lemon

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

Chili-Rubbed Tilapia With Asparagus and Lemon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pounds organic asparagus, tough ends trimmed, cut into 1" pieces

  • 2

    tablespoons chili powder

  • ½

    teaspoon garlic powder

  • ½

    teaspoon salt, divided

  • 1

    pound tilapia, Pacific sole, or other firm white-fish fillet

  • 2

    tablespoons extra-virgin olive oil

  • 3

    tablespoons lemon juice

Directions

1.Bring an 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 skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. 3.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

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