ACE Fit | Chili-Rubbed Tilapia with Asparagus & Lemon

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Sharon Harvey

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San Diego, CA

Ted Ruch

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San Diego, CA

Jerry Hoskey

Personal Trainer, ACE Health Coach

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Chili-Rubbed Tilapia with Asparagus & Lemon

Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.

Serves 4

Prep Time 20 min

Total Time 20 min.

Nutrition Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Calcium High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Ingredients/Directions

Nutrition Info

Ingredients

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoon chili powder
1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoon extra-virgin olive oil
3 tablespoon lemon juice

Cooking Directions

Step 1

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.

Step 2

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.