Chili-Rubbed Tilapia with Asparagus
Ingredients
- 1 pound Tilapia
- 2 pound asparagus ends trimmed & cut into 1-inch pieces
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
Instructions
- Bring 1 inch of water to a boil in a large saucepan.
- Put asparagus in a steamer basket and steam about 4 minutes. Transfer to a large plate, spreading out to cool.
- Combine chili powder, garlic powder, and ½ tsp salt on a plate. Dredge fillets in spice mixture to coat.
- Heat oil in a large non-stick skillet over medium-high heat.
- Add the fish and cook until just opaque in the center, about 5-7 minutes total. Flip fish halfway through cooking.
- Divide fish among 4 plates.
- Immediately add lemon juice, the remaining ¼ tsp salt, and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
- Add asparagus to the plates and serve.