1 lb. asparagus, tough ends trimmed, cut into 1-inch pieces
1 T. chili powder
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/2 lb. tilapia, sole or other white fish fillets
1 T. extra-virgin olive oil
1 1/2 T. lemon juice

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 1/8 tsp. salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a medium 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 2 plates. Immediately add lemon juice, the remaining 1/8 tsp. salt and the asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, 1 to 2 minutes. Serve the asparagus with the fish.

Yield: 2 servings
Calories: 214
Fat: 9g
Fiber: 4g