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1
Microwave the kombu in 10-second bursts at medium power for 30 seconds; be careful not to let it scorch.
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2
Let cool completely until crisp.
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3
Break the kombu into pieces and grind to a powder in a spice grinder.
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4
In a small bowl, combine the softened butter with the kombu powder.
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5
Preheat the oven to 375.
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6
Heat a large skillet.
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7
Rub the iceberg wedges lightly with oil and season with salt and pepper.
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8
Add them to the skillet and cook over moderately high heat, turning once, until lightly charred, about 2 minutes.
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9
Transfer to a platter, cover loosely with foil and keep warm.
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10
In the same skillet, melt 2 tablespoons of the kombu butter.
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11
Add the asparagus and cook over moderately high heat, turning occasionally, until tender and browned in spots, about 4 minutes.
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12
Add the vinegar and toss; keep warm.
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13
In an ovenproof nonstick or cast-iron skillet, heat the 2 tablespoons of oil until shimmering.
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14
Season the fish fillets with salt and pepper and add them to the skillet, skin side down.
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15
Set another skillet on top of the fish and cook over moderately high heat for 1 minute to flatten and sear the skin.
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16
Remove the top skillet and cook the fish until browned on the bottom, about 2 minutes longer.
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17
Transfer the skillet to the oven and roast the fish until cooked through, about 5 minutes.
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18
Return the skillet to moderate heat and add 3 tablespoons of the kombu butter.
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19
Spoon the melted butter all over the fish.
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20
Arrange the fish, lettuce and asparagus on plates.
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21
Spoon the remaining 3 tablespoons of kombu butter on top.
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22
Garnish with nori and sprinkle with sea salt.
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23
Serve at once, with lemon wedges.
