Chili-Rubbed Tilapia with Asparagus and Lemon
(adapted from EatingWell.com)
2 pounds asparagus, trimmed and cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 pound tilapia filets, or 3-4 pieces
2 tablespoons olive oil
3 tablespoons lemon juice
Place trimmed and cut asparagus in a steamer bowl and steam for 4-5 minutes, or until tender, but still crisp. Remove and transfer to a large plate. On a large plate, combine chili powder, garlic powder, and salt. Cover each filet with chili powder mixture. Heat oil in non-stick pan over medium-high heat. Add the fish and cook until opaque in the center. You will have to flip the fish after 3 to 4 minutes, cooking 7 to 8 minutes total. Remove fish and place on individual plates.
Add lemon juice and asparagus to the pan and cook, stirring constantly until the asparagus is coated and heated through, about 2 minutes. Serve with the fish.