Pan Roasted Grouper with Asparagus 4 servings

1.5 lbs. Grouper Fillet 3/4 inch thick, cut into 4 pieces

Coarse salt and freshly ground pepper

2 T extra virgin olive oil

1 C blanched, pencil thin asparagus tips

1/2 cup dry white wine

2-3 T unsalted butter

1-2 T chopped Tarragon Leaves

Season Grouper on both sides with sale and pepper.   In a casserole or skillet, heat the oil over moderate heat.  Add fish, flesh side down and sauté for 4 minutes.  Turn the fish and sauté, skin side down for 4 minutes.

Add the asparagus to skillet with the fish and cook for 2 minutes.  Add the wine, partially cover and cook for 1minute more. Remove the fish to a serving platter.  Stir the butter and tarragon into the pan with the asparagus and spoon the sauce over the fish.  Serve with rice.