Chili-Rubbed Tilapia

I am back after a hiatus! I’ve been very busy with sports, moving to a new apartment, and various other things. Now that we’re settling into the new apartment (and I actually have room to cook and a dishwasher to help with clean-up), I am getting back into cooking again!

Anyway, I was in the mood for fish one evening, and I came across this recipe. On my first attempt, I also made the asparagus, but I wasn’t too pleased with how it turned out. I REALLY enjoyed the fish on both occasions, though.  A friend tried it as well, and actually used the Chili-Rubbed Tilapia on a fish taco – that is on my to-do list! I paired it with a salad one day and broccoli another. The fish has a great smokey flavor to it, and it doesn’t have that “fishy” taste to it at all!

Ingredients
Original Eganita Adjustment
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces My asparagus did NOT turn out well on my first attempt, so I will most likely use a different side dish for this fish. Feel free to try out the asparagus if you like!
2 tablespoons chili powder 2 tablespoons chili powder
1/2 teaspoon garlic, powder 1/2 teaspoon garlic, powder
1/2 teaspoon salt, divided 1/4 teaspoon salt (the other 1/4 is needed only if you make the asparagus)
1 pound tilapia, Pacific sole or other firm white fish fillets 4 fillets  tilapia (about a pound)
2 tablespoons extra-virgin olive oil 1 tablespoon extra-virgin olive oil (1 seemed to be enough to cook the fish, so I’d rather cut the calories where I can!)
3 tablespoons lemon juice Only needed if you make the asparagus
Preparation
Original Eganita Adjustment
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. N/A
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. 2) Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat (Make sure the fish isn’t too wet when you dredge it in the spice mixture; if it’s recently washed, the spice mixture clumps up funny and doesn’t spread onto the fish well). Heat oil in a large nonstick skillet over medium heat (Medium high seemed to cook the fish much faster than expected). Add the fish and cook until just opaque in the center, gently turning halfway, about 5 minutes total. Divide among 4 plates.

Source: Chili-Rubbed Tilapia with Asparagus

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About eganita eats

Current top interests: sports, cooking, video games, music, and running!
This entry was posted in 5/5 stars, Dinner, Eganita Kitchen Approved, Fish, Main Dish. Bookmark the permalink.

2 Responses to Chili-Rubbed Tilapia

  1. Theorbo says:

    Excellent write-up and review! Thanks for sharing this! I’m glad that your blog is back!

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