Chili-Rubbed Tilapia with Asparagus & Lemon
- 2 lbs. asparagus, tough ends trimmed, cut into 1” pieces
- 2 Tbsp. chili powder
- ½ tsp. garlic powder
- 1 lb. tilapia, Pacific sole or other firm white fish fillets
- 2 Tbsp. extra-virgin olive oil
- 3 Tbsp. lemon juice
Bring 1” 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”. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder. Dredge fillets in the spice mixture to coat. Heat oil in a large non-stick skillet over med-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 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.