By the time you read this I will have moved back to the city from my summer long holidays at the cottage with the kids. I will have said good bye to long days in the sun where playing and swimming take precedence over rigid dinner routines. On these glorious carefree days, the kids and I will often have a late supper of bread, cheese and tomatoes down by the water as the sun sets low in the sky. Come September and we are back in the city and fully immersed in work, school, daycare, swim lessons, soccer practice and everything else that city life throws at you we have to be a bit more organized regarding meal times. So as you settle yourself into back to school and end of summer routines here is a quick and healthy dinner recipe that will at least ease the burden of what to make for supper.
Chili Rubbed Tilapia with Asparagus & Lemon
Preparation 5 minutes
Cooking 10 minutes
Notes: The vegetables can be prepared in the morning or even the day before. Feel free to substitute the asparagus with green beans, sautéed Asian greens or broccollini.
- 750g asparagus, tough ends trimmed, cut into 1-inch pieces
- 2 tbsp chili powder*
- ½ tsp garlic powder*
- ½ tsp salt*, divided
- 450g Tilapia, Pacific sole or other firm white fish fillets
- 2 tbsp olive oil*
- 3 tbsp 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.
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 non-stick skillet over medium-high heat. Add the fish and cook until just opaque in the centre, gently turning halfway, 5 to 7 minutes total. Remove fish from pan and keep warm. Return the pan to the stove and add lemon juice, the remaining 1/4 teaspoon salt and asparagus and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve immediately with the fish.