Sauteed Red Snapper Fillets with Lemon Asparagus Puree

• 1 pound asparagus, trimmed
• 1 large boiling potato (about 1 pound)
• four 6-ounce red snapper fillets with skin
• 2 teaspoons olive oil
• 2 teaspoons fresh lemon juice, or to taste

1. Cut tips off 12 asparagus spears and reserve.
2. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes.
3. Transfer cooked asparagus with a slotted spoon to a blender and puree with 1 cup cooking liquid, reserving remaining cooking liquid in pan.
4. Keep puree warm in a small saucepan.
5. Have ready a bowl of ice and cold water.
6. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes.
7. Drain tips and immediately transfer to ice water to stop cooking.
8. Drain tips and reserve for garnish.
9. Scrub potato and cut lengthwise into four 1/2-inch-thick slices.
10. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl.
11. Keep potatoes warm, covered.
12. Pat snapper dry and season with salt and pepper.
13. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown.
14. Turn fish over and cook 2 minutes more, or until just cooked through.
15. Whisk lemon juice and salt and pepper to taste into asparagus puree.
16. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet.
17. Garnish fish with asparagus tips and serve remaining sauce on side.

boiling potato, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/sauteed-red-snapper-fillets-with-lemon-asparagus-puree-14087 (may not work)