Chili-Rubbed Tilapia with Asparagus & Lemon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces2 tablespoons chili powder1/2 teaspoon garlic powder1/2 teaspoon salt, divided1 pound tilapia, Pacific sole or other firm white fish fillets 2 tablespoons extra-virgin olive oil3 tablespoons lemon juice
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.
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.
Nutritional Info 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
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