Ingredients
- 2 pounds asparagus, trimmed, cut into 1-inch pieces and steamed
- 2 tablespoons chili powder
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1 pound catfish fillets
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
Tip: Screenshot this list for easy reference while shopping
Instructions
- Combine chili powder, garlic and salt on a plate. Dredge fillets in the spice mixture to coat. Reserve and remaining spice mixture.
- Heat oil in a large nonstick skillet. Add the fish and cook until just opaque in the center, turning after 3-4 minutes.
- Plate the fish. Add lemon juice, reserved spices and asparagus to the pan until asparagus is warmed and coated.