Ingredients
2 Tbsp chili powder
½ tsp garlic powder
½ tsp salt, divided
1 lb tilapia, Pacific sole or other firm white fish fillets
2 Tbsp extra virgin olive oil
3 Tbsp lemon juice
Directions
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.
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 210 15%
- Calories from fat 90 5%
- Total Fat 10gm 16%
- Saturated Fat 1gm 17%
- Monounsaturated Fat 1gm 1%
- Sodium 418mg
- Total Carbohydrates 3gm
- Fiber 4gm
- Protein 24gm
- Cholesterol 48mg 16%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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