Chili-Rubbed Tilapia With Asparagus & Lemon - cooking recipe
Ingredients
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1 lb tilapia fillet
2 lbs asparagus, cut in 1 inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Preparation
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Bring 1 inch of water to 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 large plate, spreading out to cool.
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 the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.).
Divide among 4 plates.
Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. Stir constantly until asparagus is heated through. (1 to 2 minutes). Serve asparagus with the fish.
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