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Chili Tilapia with Asparagus

Chili Tilapia with Asparagus
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Prep: 20 minutes | Total Time: 20 minutes
  • 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, Pacific sole or other firm white fish fillets
  • 2 tablespoons
    extra-virgin olive oil
  • 3 tablespoons
    lemon juice
  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. Serve the asparagus with the fish.


Nutritional Information

Makes: 4 servings
  • Calories211
  • Fat10 g
    • Saturated fat2 g
  • Cholesterol57 mg
  • Carbohydrates8 g
    • Dietary fiber4 g
  • Protein26 g
  • Sodium491 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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