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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chili-Rubbed Tilapia with Asparagus & Lemon Recipe

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This recipe for Chili-Rubbed Tilapia with Asparagus & Lemon is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs asparagus, tough ends trimmed, cut into 1-inch pieces
2 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt, divided
1 lb tilapia
2 tbsp extra-virgin olive oil
3 tbsp lemon juice
Directions:
Directions:
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.

Combine chili powder, garlic powder and 1/4 tsp 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, 5-7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 tsp salt and asparagus to the pan and cook. Stir constantly, until the asparagus is coated and heated through, about 2 minutes.

 

 

 

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