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