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 chile 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. Serve the asparagus with the fish.
Calories 210 Carbohydrates 8 Fat 10 Saturated fat 1
Mono unsaturated fat 6 Protein 24 Cholesterol 48 Fiber 4 Potassium 0
This recipe has been added to the following public cookbooks:
Kellie's Cook Book,
Mama Melissa's Cookbook,
sylk700's cookbook,
Linda's Dinners,
Seafood
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Kdfaughn
08/14/08 05:39 PM | Great!This rub is awesome. Easy, quick, delicious! I've also used it on catfish filets. Yum! |
| ★ ★ ★ ★ ★ | Porrazzot
06/18/07 12:00 AM | Very GoodVery good and very easy to make. It is a different twist for dinner. |
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