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Chili-Rubbed Tilapia with Asparagus & Lemon

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
    • 2 tablespoons chili powder
    • ½ teaspoon garlic, powder
    • ½ teaspoon salt, divided
    • 1 pound tilapia, Pacific sole or other firm white fish fillets
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons lemon juice


  • 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 ¼ 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 ¼ 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.
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