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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 9.1 g
  • Cholesterol: 55.0 mg
  • Sodium: 375.7 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 26.8 g

View full nutritional breakdown of Chili-Rubbed Tilapia with Asparagus & Lemon calories by ingredient
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Chili-Rubbed Tilapia with Asparagus & Lemon

Submitted by: 4MY_HEALTH

Introduction

Found this on EatingWell.com. I tilapia tasted great and was not spicy. I suggest adding a squeeze of lemon juice to the fish after it is cooked.

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.
Found this on EatingWell.com. I tilapia tasted great and was not spicy. I suggest adding a squeeze of lemon juice to the fish after it is cooked.

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.

Number of Servings: 4

Ingredients

    2 pounds asparagus, tough ends trimmed, cut into 1-inch 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 fillets
    2 tablespoons extra-virgin olive oil
    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.

Number of Servings: 4

Recipe submitted by SparkPeople user 4MY_HEALTH.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • 1/2 teaspoon of spices was not enough to dredge all of the fillets I had. I will double or triple the amount the next time I make this. And I *will* make it again -- it was very tasty! - 12/9/09

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