Grouper Baked with Asparagus

Grouper is moist and has a firm body which stands up well to the juxtaposed crispness of asparagus.  Don't overcook the asparagus - just crisp-tender does the trick.  A simple cream sauce complements the subtle taste and texture of the fish, and adds a soothing nature, while hot sauce sets off a tangy high note.

1 lb Grouper fillet, cut into 4 portions
1 medium onion, thinly sliced
1 bunch asparagus, cleaned and sliced every 1/2-inch, 2-inch of tips reserved
hot sauce

Sauce:
1/2 cup chicken broth
1/2 cup white wine
1/2 cup salsa verde
1/2 cup light cream or half and half
2 Tbsp cornstarch dissolved in 2 Tbsp water

Heat oven to 400F.  Sauté onions in a bit of canola oil for about 10 minutes, until softened and beginning to color.   Add asparagus and cook another 5 minutes, just to soften the stalks.

Meanwhile, prepare the sauce by bringing the broth, wine, salsa and cream to a gentle boil. Whisk in the cornstarch mixture and remove from heat.  Stir well and cover.

Lay fish pieces in an oiled 13x9-inch casserole.  Scatter sautéed onion and asparagus evenly over fish.  Salt and pepper to taste.  Top with sauce.  Bake 10 minutes. 

While the fish is baking, microwave the asparagus spears with 2 tablespoons water for 2 minutes.

Drain well and lay on top of fish.  Sprinkle dish with a bit of your favorite hot sauce.  Bake another 5 minutes.  If desired, serve with simple boiled potatoes.

Serves four.