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1 1/2 Tbsp fresh Mint, chopped
1 Tbsp Balsamic Vinegar
1 lb Asparagus, ends trimmed and cut in half
1 tsp Lemon Juice
1 tsp White Wine Vinegar
15-17 oz Black Sea Bass
2 Scallions or Spring Onions, sliced thinly
2 Tbsp White Wine
2-3 French Breakfast Radishes, sliced thinly
5 Tbsp Olive Oil
Using sharp knife, cut fish into two equal pieces and lightly score skin.
In pot, boil water, add pinch of salt, add asparagus, and boil one minute. Transfer to ice bath, and allow to cool.
In bowl, place onion, asparagus, radishes, mint, balsamic vinegar, lemon juice, and 3 tablespoons olive oil. Season with sea salt and pepper; mix well, and refrigerate.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Season fish with sea salt and pepper; cook 5 minutes, skin side down, until skin is golden brown and crisp. Turn fish and cook 2 more minutes; then deglaze pan with white wine and vinegar and continue to cook another minute until fish is opaque.
Divide asparagus salad between two plates and top with fish along with pan juices.
