- Servings: 4
|1½ Tbsp||Ancho Chili Powder or Regular Chili Powder|
|½ Tbsp||Kosher Salt|
|1 Tbsp||Olive Oil|
Add all spices together in a small bowl and mix. Sprinkle spice mixture over tilapia fillets and rub into fish. Heat stove top grill or large non stick pan; add butter and oil. When oil is hot add fish. Grill for about 3 minutes on each side or until just cooked through. Serve with lemon wedges and brown rice.
Tilapia fillets are small, so about 1 1/2 per person is a good rule of thumb for a light, but filling, dinner.