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Lemon-Chili Catfish
Citrus and spice is a powerful combination with the tender texture of fresh catfish. The heat is cut perfectly by the mild sweetness of asparagus. Serve with a side of brown rice for a complete meal.
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
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Lemon-Chili Catfish

Lemon-Chili Catfish

Lemon-Chili Catfish
Two Stars Guiding Stars
  • Servings:4 (365 g)
  • Prep Time:20 minutes
  • Cook Time:15 minutes
1. Combine chili powder, garlic and salt on a plate. Dredge fillets in the spice mixture to coat. Reserve and remaining spice mixture.
2. Heat oil in a large nonstick skillet. Add the fish and cook until just opaque in the center, turning after 3-4 minutes.
3. Plate the fish. Add lemon juice, reserved spices and asparagus to the pan until asparagus is warmed and coated.