Mango-Chipotle Fish With Asparagus
10 to 15 minutes
1 1/2 pounds Fresh Tilapia Fillets
1 tablespoon Tom Douglas Rub with Love® Seafood Rub
1 pound fresh asparagus
1 cup World Art Foods™ Mango-Chipotle Grill Sauce
1 lime, cut into very thin slices
1/4 cup chopped parsley, optional
Heat oven to 450 degrees F. Cover a large baking sheet with foil or spray with nonstick sp
ray for easy clean up.
Snap or cut tough ends from asparagus. Place asparagus on baking sheet.
Place fish on baking sheet in a single layer around or next to asparagus. Sprinkle half of
rub over tops of fish. Turn and sprinkle second side with remaining rub; press lightly to
Season asparagus with salt and pepper. Drizzle sauce over asparagus and fish. Trim and dis
card ends from lime; cut lime into very thin slices and place over tops of fillets.
Bake, uncovered 10 to 15 minutes or until fish is done (fish just begins to flake when tes
ted with a fork and color turns from translucent to white). Sprinkle with parsley, if desi
red, and serve
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