Chili-Rubbed Tilapia with Asparagus & Lemon

Chili-Rubbed Tilapia with Asparagus & Lemon
Serves 4
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Ingredients
  1. 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
  2. 2 tablespoons chili powder
  3. 1/2 teaspoon garlic powder
  4. 1/2 teaspoon salt
  5. Divided 1 pound tilapia,
  6. Pacific sole or other firm white fish fillets2 tablespoons extra-virgin olive oil
  7. 3 tablespoons lemon juice
Instructions
  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. 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.
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