[Update my dinner status], I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
Ingredients
Preparation
1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steam 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 ? 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 ? 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: 245 kcal
Carbohydrates: 13 g
Dietary Fiber: 6 g
Fat: 9 g
Protein: 29 g
Sugars: 5 g
