Sauted Black Grouper, Brown Rice and Asparagus

Ingredients

2 black grouper filets
Olive oil
Bread crumbs (2 cups)
1 cup instant brown rice
Seafood seasoning
Black pepper
garlic (fresh or diced, in your grocer’s produce area)
Fresh asparagus

Directions:

1–first, prepare your fish. It is easiest to buy it at a fish market, where, if you tell them you are sauteing, they will remove the skins for you (and you pay less too, because they then weigh it without the skin). Cut against the grain (as if you are making little x’s down the fish, and cut into filets.
2-Bring 1 1/2 cups of water to boil for your instant brown rice (of course, feel free to use regular brown rice here. Just know it takes much longer to cook!) When it boils, add the rice. Bring back to a boil, stirring all the while, then turn off the heat, remove from heat and stir.
3–start your olive oil in the saute pan, on medium heat. Add the garlic and some black pepper (if you have some fresh herbs that you prefer on fish, add those now, too). In this way, the oil becomes infused with the garlic and pepper/herbs, and has more flavor when you add the fish.
4–pour two cups (or one and a half, eyeball it) of bread crumbs on a plate. Add a GENEROUS amount of seafood seasoning. Coat the filets.
5-Place the filets into the saute pan. Pepper to taste.
6-While the filets are cooking, clean and cut your asparagus and place in your vegetable steamer. If you do not have a vegetable steamer, the aspargus can be blancehd. Five minutes is all they need.
5-Depending upon the size of your filets, wait four to five minutes to turn the fish. Grouper is tender, so you need a fork and a spatula. The fish should cook about five minutes per side, unless your filets are very large. Then, it may take up to 8 minutes per side. When you flip, you may want to pepper the other side, too, based up on your preferences. Remove and Serve.