Chili Rubbed Tilapia With Asparagus Recipes

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CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON



Chili-Rubbed Tilapia With Asparagus & Lemon image

Make and share this Chili-Rubbed Tilapia With Asparagus & Lemon recipe from Food.com.

Provided by WendyMaq

Categories     Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb tilapia fillet
2 lbs asparagus, cut in 1 inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice

Steps:

  • Bring 1 inch of water to 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 large plate, spreading out to cool.
  • Combine chili powder, garlic powder, and 1/4 tsp salt on a plate. Dredge fillets in the spice mixture to coat.
  • Heat oil in large, non-stick skillet over medium-high heat. Add the fish and cook until just opague in the center, turning gently halfway. (5 - 7 minutes total.).
  • Divide among 4 plates.
  • Immediately add lemon juice, remaining 1/4 tsp salt, and asparagus to the skillet. Stir constantly until asparagus is heated through. (1 to 2 minutes). Serve asparagus with the fish.

Nutrition Facts : Calories 234.4, Fat 9.8, SaturatedFat 1.9, Cholesterol 56.8, Sodium 419.7, Carbohydrate 12.6, Fiber 5.9, Sugar 3.6, Protein 28.8

SEARED TILAPIA WITH ASPARAGUS AND SPICY MINT GREMOLATA



Seared Tilapia with Asparagus and Spicy Mint Gremolata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 pounds thin, tender asparagus, trimmed
3 tablespoons coarsely chopped mint leaves
1 small garlic clove, finely chopped
1/2 teaspoon finely grated lemon zest
Pinch red pepper flakes
2 tilapia fillets (about 1 pound total), halved
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil, plus 4 teaspoons oil for drizzling

Steps:

  • 1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
  • 2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
  • 3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
  • 4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.

Nutrition Facts : Calories 230, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 57 milligrams, Sodium 184 milligrams, Carbohydrate 9 grams, Fiber 5 grams, Protein 28 grams

CHILI-RUBBED TILAPIA WITH ASPARAGUS & LEMON



Chili-Rubbed Tilapia With Asparagus & Lemon image

From Jillian Michaels. A quick and easy weeknight supper. 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.

Provided by JackieOhNo

Categories     Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 lb fish, tilapia (or other firm white-fish fillet) or 1 lb pacific sole (or other firm white-fish fillet)
3 tablespoons lemon juice

Steps:

  • Bring an 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.
  • 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. Serve the asparagus with the fish.

Nutrition Facts : Calories 65, Fat 1.1, SaturatedFat 0.2, Sodium 388.4, Carbohydrate 12.4, Fiber 6, Sugar 3.5, Protein 6.1

GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES



Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons cream cheese, softened
2 tablespoons minced shallots
1 teaspoon fresh lemon juice
2 teaspoons minced fresh chives
2 teaspoons minced fresh basil
1 1/2 tablespoons ancho chili powder
1 tablespoon paprika
1 teaspoon garlic salt
1/2 teaspoon ground red pepper
2 tablespoons olive oil
Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick)
1 tablespoon salt
4 1/2 quarts water
20 fresh asparagus spears (about 1/2 pound)
4 slices prosciutto
Garnishes: fresh basil sprigs, lemon wedges

Steps:

  • Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
  • Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
  • Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
  • Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
  • Preheat a gas grill according to manufacturer's instructions.
  • Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
  • Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.

CHILI-RUBBED TILAPIA WITH ASPARAGUS



Chili-Rubbed Tilapia with Asparagus image

Categories     Fish     Vegetable

Number Of Ingredients 7

1 pound Asparagus, trimmed, cut into 1-inch pieces
2 tablespoons Chili powder
1/2 teaspoon Garlic powder
1/2 teaspoon Salt, divided
1 pound Tilapia or sole
2 tablespoons Olive oil
3 tablespoons Lemon juice

Steps:

  • Steam asparagus until tender crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
  • 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 skillet over medium high heat. Add the fish and cook until just opaque in the center, turning halfway, 5 - 7 minutes.
  • Divide among plates.
  • Immediately add lemon juice, 1/2 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heateed through, about 2 minutes.
  • Serve the asparagus with the fish.

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