Chili-Rubbed Tilipia and Asparagus

The (slightly) warmer weather has me craving lighter meals, and tilapia is a great option for a quick and tasty meal. I like tilapia because it doesn't have a very strong fish taste and because it is versatile and can be combined with many different flavor profiles. This recipe from Eatingwell.com sounded fresh and flavorful.

Chili-Rubbed Tilapia and Asparagus

Ingredients
2 pounds asparagus, tough ends trimmed
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

Directions
Bring one inch of water to boil in a large saucepan. Place asparagus in water and blanch, cooking for about 2 minutes. Immediately remove asparagus and place into an ice water bath.

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. Remove tilapia from pan.

Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Amanda's Analysis:
This was very good! The chili rub added a lot of flavor to the fish and kept it very moist. It had just the right amount of spice. I did think the lemon flavor was a little too overpowering on the asparagus. I think I would have preferred the asparagus simply seasoned and grilled. This was my first time using a rub and I am very happy with the results. I think I will be making this again along with trying new combinations of spices! I give the tilapia 7 spoons and the asparagus 5 spoons!

John's Jibba-Jabba:
I have never enjoyed lemonade but I love lemons. When used correctly lemons add a tremendous amount of flavor to any dish, when used poorly you could end up with something like lemonade. This dish is a perfect example of the power of lemons and how they could be better utilized. The lemon flavor on the asparagus was way too strong while the fish cried out for more lemony goodness. Other than that this dish was very successful. I give this dish 6 spoons.