Tilapia has the unfortunate reputation of being dull, but in actuality, it’s a really versatile fish that can be prepared in a lot of different ways to suit your taste. It’s also pretty low in calories!
This chili spice rub, a popular barbecuing technique, works just as well indoors. Try it also on chicken breasts or lightly oiled shrimp.
Makes 4 servings
- 2 pounds organic asparagus, tough ends trimmed, cut into 1″ pieces
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1 pound fish, tilapia, Pacific sole, or other firm white-fish fillet
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- Bring an 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 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 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.
Per serving: 210 calories, 10g total fat, 1g saturated fat, 48mg cholesterol, 418mg sodium, 8g carbohydrate, 4g fiber, 24g protein.
Like this recipe? Check out the Coconut-Lime Tilapia. It’s an awesome dinner on it’s own and it makes great fish tacos!