Spicy Lime Tilapia

I hate fish. Keith likes it, Mairi loves it, when we have it, it's always grilled, or baked, that's about all I can do with it or WANT to do with it.

But this was on the menu so I made it, and Keith liked it the first time around but hated the leftovers, so take that for what it's worth LOL

Spicy Lime Tilapia

• 1 tbsp olive oil
• 1/2 tsp red-pepper flakes
• 2 cups lightly packed baby spinach
• 12 asparagus tips
• 2 tilapia fillets (3 to 4 oz each)
• 2 scallions, sliced
• 2 lime quarters
• Salt and pepper

Directions

1.

To make chili oil, combine the olive oil and the red-pepper flakes in a small bowl and microwave it on high for 30 seconds. Set it aside. For each serving, lay an 18-inch length of aluminum foil flat on a work surface and arrange half the spinach and six asparagus tips in the center. Place a fillet on top, and top the fillet with half the scallion pieces, half the chili oil, and the juice from a lime quarter. Season with a pinch of salt and pepper. Fold the foil up and over the food, crimping the edges closed and creasing the sides to form a tent. Bake in a 450°F oven for 10 to 12 minutes. Makes 2 servings

Nutritional Facts per serving

CALORIES

177.7 CAL

FAT

7.9 G

SATURATED FAT

1.5 G

CHOLESTEROL

55.2 MG

SODIUM

227.4 MG

CARBOHYDRATES

5.8 G

TOTAL SUGARS

1 G

DIETARY FIBER

2.2 G

PROTEIN

22.5 G