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Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking.
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Tilapia (Chili-Rubbed) with Asparagus & Lemon
Tilapia (Chili-Rubbed) with Asparagus & Lemon
Tilapia (Chili-Rubbed) with Asparagus & Lemon
  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 1/4 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. Divide among 4 plates. 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.
  3. Serve the asparagus with the fish.
Recipe Notes

Units per serving:

  • Protein: 3.5
  • Carbohydrate: 0.5

Nutrition facts per serving:

  • 185 calories (65 calories from fat)
  • 7g fat
  • 26g protein
  • 4g net carbs

Original recipe from "The Eating Well Healthy In a Hurry Cookbook" (2006). Healthy adaptation by Greenlite Medicine.

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