Chili Rubbed Tilapia With Asparagus And Lemon 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

CHILI-RUBBED TILAPIA WITH ASPARAGUS AND LEMON



Chili-rubbed Tilapia with Asparagus and Lemon image

have yet to try

Provided by kramirez

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 7

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 fillets
2 tablespoons olive oil
3 tablespoons Lemon juice

Steps:

  • 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

Nutrition Facts : Calories 188 calories, Fat 4.54105 g, Carbohydrate 13.5376125015793 g, Cholesterol 56 mg, Fiber 6.3626998162331 g, Protein 28.1235900000695 g, SaturatedFat 1.3035195 g, ServingSize 1 1 Serving (366g), Sodium 102.793500000183 mg, Sugar 7.17491268534619 g, TransFat 0.00457750000000012 g

CHILI-RUBBED TILAPIA WITH ASPARAGUS AND LEMON



CHILI-RUBBED TILAPIA WITH ASPARAGUS AND LEMON image

Categories     Fish     Bake     Quick & Easy     Dinner     Healthy

Yield Makes 4 servings.

Number Of Ingredients 7

pounds organic asparagus, tough ends trimmed, cut into 1" 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 fillet
•2 tablespoons extra-virgin olive oil
•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 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.

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 & LEMON



Chili-Rubbed Tilapia with Asparagus & Lemon image

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 EatingWell Test Kitchen

Categories     Healthy Tilapia Recipes

Time 20m

Number Of Ingredients 7

2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic, powder
½ teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Steps:

  • 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.
  • 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 211.1 calories, Carbohydrate 7.8 g, Cholesterol 56.7 mg, Fat 9.7 g, Fiber 3.9 g, Protein 26.1 g, SaturatedFat 1.8 g, Sodium 468.5 mg, Sugar 2.8 g

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.

LEMON-CHILI TILAPIA



Lemon-Chili Tilapia image

Want to eat more good-for-you fish? Try high-fiber cereal-coated tilapia that can be on your dinner table in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 lb medium-firm textured fish fillets (such as tilapia, cod or haddock), about 3/4 inch thick
1 cup Fiber One™ original bran cereal
1 teaspoon grated lemon peel
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons canola or vegetable oil
1/3 cup reduced-fat or fat-free mayonnaise
1 tablespoon lemon juice
1/4 teaspoon chili powder
Dash ground red pepper (cayenne)
Dash salt
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 450°F. Spray bottom of 13x9-inch pan with cooking spray. Cut fish crosswise into 2-inch-wide pieces; set aside.
  • Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush cereal in food processor).
  • In shallow bowl, mix cereal, lemon peel, 1 teaspoon chili powder, 1/4 teaspoon salt and the pepper. In another shallow bowl, place milk. Dip fish pieces into milk, then coat with cereal mixture; place in pan. Drizzle oil evenly over fish.
  • Bake uncovered 10 to 15 minutes or until fish flakes easily with fork.
  • Meanwhile, in small bowl, mix all sauce ingredients except cilantro until blended. Stir in cilantro. Serve sauce with fish.

Nutrition Facts : Calories 300, Carbohydrate 16 g, Cholesterol 70 mg, Fat 1, Fiber 7 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

LEMON GARLIC TILAPIA



Lemon Garlic Tilapia image

This is a delicious and healthy recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!

Provided by Eireann

Categories     Seafood     Fish     Tilapia

Time 40m

Yield 4

Number Of Ingredients 6

4 each tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  • Rinse tilapia fillets under cool water, and pat dry with paper towels.
  • Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  • Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 1.4 g, Cholesterol 49.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 2.1 g, Sodium 93 mg, Sugar 0.3 g

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

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ROASTED ASPARAGUS WITH CHILI OIL AND LEMON - HILAH COOKING
2012-03-02 Instructions. Preheat the oven to 450 F. Wash and trim the asparagus and toss with the oil. Spread out in a single layer on a large baking sheet and sprinkle with salt and pepper. Add the parmesan now if you like. Bake 10-15 minutes depending on the size of the stalks, shaking the pan after about 5 minutes.
From hilahcooking.com


CHILE-RUBBED TILAPIA WITH ASPARAGUS & LEMON – THE DENVER POST
2007-07-07 Directions. 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 …
From denverpost.com


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