Chili-Rubbed Tilapia with Asparagus & Lemon
- cal. (kcal) 210
- Makes: 4 servings
- Prep: 20 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 3
asparagus, tough ends trimmed, cut into 1-inch pieces
tilapia, Pacific sole or other firm white fish fillets
extra-virgin olive oil
- 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 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.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 210 cal., 10 g total fat (1 g sat. fat), 48 mg chol., 418 mg sodium, 3 g carb. (4 g fiber), 24 g pro.