In a hot skillet, skin side first, cooks the fish, pressing with something flat to make it straight.
Place on top of the hot and juicy asparagus, and pour the sauce on top, decorating with the red onion.
Decorate with edible flowers, and some tender been sprout to make it fancier.
This sauce is recommended for any fish, enhancing the flavor making it a light and bittersweet tropical flavor.