Heat the olive oil over medium-high heat in a medium saute pan. Sprinkle the fluke with the coriander and salt and then dredge on both sides in some flour, tapping off the excess flour (you want just enough to coat). Place the fillets in the hot pan and cook until golden brown on the first side, about 3 minutes. Flip and cook an additional minute on the second side, or until cooked through. Remove from the pan and set aside.
Deglaze the pan with the white wine and cook until reduced by half. Add half of the minced garlic and the cherry tomatoes and shrimp. Cook until the shrimp is pink and cooked through and the tomatoes have burst, about 5 minutes. Remove from the heat and stir in the basil and oregano.
Meanwhile, add the asparagus to a pot of salted boiling water and cook until bright green but not completely tender, about 3 minutes. Shock in an ice bath and place on paper towels to dry.
To a skillet over medium heat, add the olive oil, the remaining garlic and the blanched asparagus. Cook until hot and tender.
To serve, arrange some asparagus on a serving plate, top with a fish fillet and then with some sauce.
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