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.