You ladies already know how much I love Sam’s! The last time I was there, I was going to buy some more of those individually frozen salmon fillets - but all they had were the blackened ones. (I have some of those too) So I decided to fish for something different - Tilapia! I’ve never tried that. Last night I thawed some and pulled a recipe from the South Beach website. T’was yummy - and you won’t believe how fast it is to make! I think it took about fifteen minutes! Despite the chili powder, this dish isn’t very spicy. I think next time I’m going to experiment with some cajun spices. My husband would also like to try it with lemon pepper.
Chili Rubbed Tilapia with Asparagus & Lemon
Ingredients
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon chili powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon salt, divided
1/2 pound tilapia, sole or other white fish fillets
1 tablespoon extra-virgin olive oil
1 1/2 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.
2. Combine chili powder, garlic powder and 1⁄8 teaspoon 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 teaspoon 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.
Nutritional Information:
214 calories
9 total fat (1 g sat)
54 mg cholesterol
10 g carbohydrate
26 g protein
5 g fiber
387 mg sodium
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