2 tbsp chili powder 1/2 tsp garlic powder 1/2 tsp salt, divided 1 lb tilapia, sole or other white firm fillets 2 tbsp olive oil 3 tbsp lemon juice
Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in large non stick skillet over medium high heat. Add fish and cook until just opaque in the center, gently turning halfway, 5 to 7 mins total. Makes 4 servings.
Delicious! Even my teenage daughter who doesn't like fish liked this recipe! I substitued lime juice for lemon juice (because I was out:) and it was wonderful - The tanginess of the sauce with the asparagus was especially nice. Will DEFINITELY make again!