Photo by Gina Moore
Serves 4
2 pounds tilapia fillets
Mexican seasoning (or Cajun seasoning)
3 tablespoons olive oil, plus more if needed
2 pounds asparagus, trimmed
1–2 lemons, for fresh-squeezed juice and zest
Season fish fillets liberally with seasoning. Add oil to a large skillet over medium-high heat. When oil is hot, add fillets. You may have to cook fillets in batches, depending on the size of the skillet. Cook until opaque, flipping halfway through cooking, for a total of 3–4 minutes per side.
While fish is cooking, steam the asparagus. In a large saucepan with a steamer basket, add water and bring it to a boil. Place asparagus into steamer basket over boiling water, cover and let steam until bright green and tender, 4–5 minutes. Remove asparagus from steamer when done and spread onto a serving platter. Lightly sprinkle with seasoning, olive oil and lemon zest. Place cooked fish fillets over asparagus and squeeze all over with lemon juice. Serve immediately. Garnish with additional lemon wedges, if desired.
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