Combine 3 tablespoons of chili powder, 1 teaspoon garlic powder and 1/2 teaspoon salt in a shallow plate. Dredge fillets in the spice mixture to coat. Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium-high heat. Add the fish filets (approx. 1 lb. or 2 tilapia filets - alternately use any sturdy white fish)
Cook fish until just opaque, approximately 3 to 4 minutes per side.
Remove and plate. Immediately top with approximately 3 tablespoons of freshly squeezed lemon juice. Look at that color! Serve and savor!
Lagniappe - don't let the goodies left in the skillet go to waste. Toss some fresh zucchini, par boiled asparagus or even green beans in the skillet. Toss them around in the seasonings and heat them up and serve as a side.
Have a fun and safe weekend!!!