1 lb. asparagus, tough ends trimmed, cut into 1-inch pieces
\n1 T. chili powder
\n1\/4 tsp. garlic powder
\n1\/4 tsp. salt, divided
\n1\/2 lb. tilapia, sole or other white fish fillets
\n1 T. extra-virgin olive oil
\n1 1\/2 T. lemon juice<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 214
\nFat: 9g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n