Chili-Rubbed Tilapia With Asparagus & Lemon |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted to serve 4 from South Beach Diet online. Phase 1. Ingredients:
1 lb tilapia fillet |
2 lbs asparagus, cut in 1 inch pieces |
2 tablespoons chili powder |
1/2 teaspoon garlic powder |
1/2 teaspoon salt, divided |
2 tablespoons extra virgin olive oil |
3 tablespoons lemon juice |
Directions:
1. Bring 1 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).
2. Transfer to large plate, spreading out to cool.
3. Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat.
4. Heat oil in large, non-stick skillet over medium-high heat. Add the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.).
5. Divide among 4 plates.
6. Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. Stir constantly until asparagus is heated through. (1 to 2 minutes). Serve asparagus with the fish.
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