from the Urban Peasant's web site:
# 4 slices ginger - julienned
# 1 tsp butter
# 2 fillets of red snapper (or other white fish) (I used thawed, frozen whiting)
# 1 bunch asparagus - stringy ends removed
# 1/2 tsp salt
I was out of asparagus, so I used haricots-verts, and I added two cloves of garlic, because I like garlic.
Melt the butter in a frypan over medium heat. Add the ginger and stir. Dust the fish fillets with a little flour, shaking off the excess and place in the pan. Turn over when the underside has sealed, add the asparagus, some more butter if needed and sprinkle over the salt. Cook the fish a total of 7-8 minutes per inch of thickness. Arrange on a plate with the asparagus.
I had some leftover jasmine rice and a big green salad with olive oil and balsamic vinegar to round off the meal. Delicious.