Ingredients

4 large croaker fillets or other white fish fillets
2 tablespoons all-purpose flour
2 eggs, beaten
4 tablespoons cornmeal
2 tablespoons canola oil
1 pound fresh asparagus, woody ends removed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Fresh Tomato Sauce (recipe follows)

Dust fish fillets in flour. Dip in beaten egg and then in cornmeal. Heat about 1/2 inch canola oil in skillet until hot but not smoking. Fry fillets for about 1 minute each side, until they are golden brown. Place on paper towel and keep warm in oven until serving time.
Meanwhile, cook asparagus briefly in covered skillet with 1/2 inch boiling water, until crisp-tender, about 6 to 7 minutes for medium-thick asparagus. Drain asparagus, reserving 1/4 cup cooking liquid. Toss asparagus with olive oil, and season to taste with salt and pepper.
To serve: Divide asparagus into four servings and place on four warmed plates. Lay a fillet of cornmeal-crusted croaker on each asparagus bed and spoon Fresh Tomato Sauce around asparagus. Makes 4 servings.
Nutritional information per serving, croaker only: 414 cal., 30 g pro., 19 g carbo., 167 mg chol., 24.3 g fat (4.5 g saturated fat), 651 mg sodium.

Fresh Tomato Sauce

2 ripe tomatoes
2 teaspoons butter
2 shallots, chopped
1/4 cup white wine (or white grape juice)
1/4 cup reserved asparagus stock, or canned vegetable stock
4 or more leaves fresh basil, chopped, or 1/2 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Stem and chop tomatoes. Heat butter in saucepan and add shallots. Cook until soft. Add wine (or optional white grape juice) and reduce over heat until about 2 tablespoons are left. Add tomatoes to pan and 1/4 cup asparagus stock. Bring to a boil. Simmer for about 10 minutes to reduce sauce until thick. Puree with basil; season to taste with salt and pepper. Whisk in olive oil. Adapted from a recipe created by chef Dale Reitzer.