Directions

1. 1

   Heat the olive oil in a medium sauté pan over medium-high heat. Season the fluke fillets with ground coriander and salt on both sides. Lightly dredge each fillet in flour, tapping off any excess so only a thin coating remains. Once the oil is hot, carefully place the fillets in the pan and cook for approximately 3 minutes until the first side is golden brown. Flip the fillets and cook for an additional minute until the fish is cooked through to an internal temperature of 145°F. Transfer the cooked fish to a plate and set aside.

2. 2

   Without rinsing the pan, pour in the white wine and let it simmer for about 1 minute, scraping up any browned bits from the bottom. Reduce the wine by about half its original volume. Stir in half of the minced garlic along with the cherry tomatoes and shrimp. Cook over medium heat for approximately 5 minutes, stirring occasionally, until the shrimp reaches an internal temperature of 145°F and turns pink, and the tomatoes burst open from the heat. Remove from heat and fold in the fresh basil and oregano.

3. 3

   While the sauce is cooking, bring a pot of salted water to a boil. Add the asparagus with tough stems removed and cook for about 3 minutes until the spears are bright green but still firm to the bite. Drain immediately and transfer the asparagus to an ice bath to stop the cooking. Once cooled, remove to paper towels to dry thoroughly.

4. 4

   In a separate skillet, warm the remaining olive oil over medium heat. Add the remaining minced garlic and the blanched asparagus. Sauté for 2 to 3 minutes, stirring gently, until the asparagus is heated through and becomes fully tender.

5. 5

   To plate, arrange a portion of the warm asparagus on each serving plate. Place a fluke fillet on top of the asparagus, then spoon the burst tomato and shrimp sauce generously over and around the fish.