Fish with honey and vinegar

Preparation

1. Step 1

   Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes. Set aside, covered or wrapped in foil to keep them warm.

2. Step 2

   In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat. Before the foam subsides, add shallots. Saute until shallots become translucent.

3. Step 3

   Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1½ minutes on each side, until they are barely cooked through. Do not overcook. Remove fish to a platter and cover to keep warm.

4. Step 4

   Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat. Whisk in remaining butter and add water or stock and lemon juice. Cook briefly until sauce is syrupy.

5. Step 5

   Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.