Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull, but this recipe for Chili-Rubbed Tilapia With Asparagus and Lemon proves that wrong. The spice rub, a popular barbecuing technique, works just as well indoors, on fish. Try it also on chicken breasts or lightly oiled shrimp.
Chili-Rubbed Tilapia With Asparagus and Lemon
- 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 fish, tilapia, Pacific sole, or other firm white-fish fillet
- 2 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 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.
- 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.
- 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.
Makes 4 servings
Prep Time: 3 mins
Cook Time: 13 mins
Total Time: 16 mins
Amount Per Serving
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 48 mg
Sodium: 418 mg
Total Carbohydrate: 8 g
Dietary Fiber: 4 g