Chili-Rubbed Tilapia With Asparagus and Lemon
By blum099
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 organic asparagus, tough ends trimmed, cut into 1" 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 fillet
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
Details
Servings 4
Preparation
Step 1
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.
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