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. Try this flavorful dish tonight! Just remember to pick up U.S.-farm raised tilapia when possible. Find out more about tilapia at the Monterey Bay Aquarium Seafood Watch website, a great resource to check the guidelines and sustainability of seafood.
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 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
Number of Servings: 4
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
Protein: 24 g
Recipe reprinted with the permission of EatingWell.com