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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 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 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 INFORMATION: Per serving: 210 calories; 10 g fat (1 g sat, 6 g mono); 48 mg cholesterol; 8 g carbohydrate; 24 g protein; 4 g fiber; 418 mg sodium; 645 mg potassium.

Nutrition bonus: Vitamin C (37% daily value), Folate (33% dv), Iron (33% dv), Fiber (24% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable , 3 very lean meat, 1 1/2 fat

I thought the chili powder would be too spicy, so I reduced it slightly and added an extra 1/2 tsp of garlic powder. It turned out lite and delicious, not too spicy at all. The lemon-flavored asparagus was also delicious and so easy.

Anonymous, MD

This dish is absolutely delicious and so simple and quick. I love tilapia anyway but I followed the recipe and the chili and garlic give it a great flavor and sauteeing the asparagus in the same spice and squeezing lemon over everything when done, yummy! I could eat this every nite. Last nite I did the same but ate it w/ mushrooms instead of asparagus. Still just as tasty.

Erin, Glenn Dale, MD

I scope the internet all the time for good recipes, and I'm delighted to report that this is a keeper. I found the recipe originally in food network. The total calorie count for the dish is just over 200 calories, and the food is incredibly flavorful. The one thing that the recipe doesn't mention is that you're technically deglazing the sauce from cooking the fish to use for the final stage of the cooking for the asparagus--maybe I'm just too much of a beginner cook, but this made a HUGE difference in the taste of the asparagus!!! Try it and you will be delighted, I promise!!!

Katie, Aberdeen, NC

I used SMOKED PAPRIKA instead of chili powder and it was out of this world. Really. So simple, tasty, and a lovely presentation.

Lynn, Santa Barbara, CA

I followed this recipe exactly and it was truly wonderful. Tilapia can be a little bland and the seasonings really pick it up. The only thing I would do differently, and it is a personal thing, I wouldn't bother to steam the asparagus as we really like it crispy tender. This is a repeater in our house.

Sandra, Plano, TX

This was wonderful. Quick and easy to prepare. Will be in our monthly rotation. I think I will try it with chicken or shrimp also.

Sandra, Plano, TX

Easy, quick and best of all delicious (even with those who aren't big on fish)

Leah, Toronto, CA

I'm a big tilapia fan and I couldn't get this one down. My husband and I both couldn't handle the lemoned asparagus. We ended up tossing it and having a bowl of Cheerios. This one wasn't for us...

Ashley, AR

Excellent! I did not want to drive to the store for asparagus when I tried the recipe so I used zucchini & Key Limes. This is a keeper.

Juanita, Missoula, MT

This was delicious and easy. I was worried the chili powder would be too much-I'm a wimp about spicy foods. I reduced the chili powder a bit but that wasn't necessary. I didn't steam the asparagus because I like it crispy and it was just right for me. Will use this again.

Rebekah, Wenatchee, WA

Very good I didn't have lemon juice so I used lemon pepper about 1 tsp. lemon powder would probably work better thanks.

Craig, Tazewell, TN

Not a fan of this recipe... I think the rub would have been great on chicken, but it just didn't "feel right" eating it on fish.

Sarah

This was a really great dish especially if you're in hurry! I would put the fish on a cake rack or something for the chili to fall through. It's a bit much when it's so concentrated. I'm making it again for friends tomorrow!

Samantha, NH

This is very good. I didn't have garlic powder so just omitted it. I also found that the first filet used most of the chili and salt mixture so for the other filets I just sprinkled them with chili powder and salt and rubbed it in a bit. That worked perfectly and make it much easier. My only down side to this dish is my finding that you don't need nearly as much oil if you are using a non-stick pan. This is the 2nd fish recipe that I have found the oil that you fry in to be too much. It isn't that it is a lot of oil particularly (and it is heart healthy EVOO), but it does make the fish oily at the end. My boyfriend gobbled this up and then went for 2nds.

Lise, New York, NY