2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan or skillet. Put asparagus in and simmer for about 4 minutes until bright green and tender-crisp. Transfer to a waiting ice water bath to shock and stop cooking process. Set aside.
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.
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.
April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Vitamin C, Folate, Iron, Fiber
211 calories per serving