Chili-Rubbed Tilapia with Asparagus & 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.
Ingredients
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2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
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2 tablespoons chili powder
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1/2 teaspoon garlic, powder
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1/2 teaspoon salt, divided
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1 pound tilapia, Pacific sole or other firm white fish fillets
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2 tablespoons extra-virgin olive oil
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3 tablespoons lemon juice
Directions
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.
Nutrition information
Calories 210, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 48 mg, Sodium 418 mg, Carbohydrate 3 g, Fiber 4 g, Protein 24 g, Potassium 645 mg. Daily Values: Vitamin C 37%, Iron 33%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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