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1
Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds.
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2
Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar.
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3
Blend to a fine puree.
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4
Cut tough stems from asparagus, and discard.
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5
With a vegetable scraper, peel asparagus, starting about two inches from tips.
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6
Rinse and drain.
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7
Cook in boiling salted water for about 6 minutes.
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8
Drain immediately, and cool in ice water.
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9
Remove, and set aside.
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10
With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid.
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11
Place tomato juice in a saucepan, and bring to a simmer.
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12
Add basil, remove from heat, cover and let stand in a warm place.
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13
Cut three 1/4-inch slices from the flower end of each asparagus.
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14
Place a tablespoon of butter in a nonstick pan over medium-high heat.
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15
Add the asparagus tips and the rest of the asparagus.
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16
Season with salt and pepper.
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17
Cook briefly or until just done.
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18
Remove asparagus from pan, and keep warm.
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19
Heat 1 tablespoon of olive oil in a nonstick pan over high heat.
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20
Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned.
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21
Flip gently, cover, and remove from heat.
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22
Fish will continue to cook.
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23
To serve, remove basil from tomato sauce.
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24
Distribute sauce evenly over four warm plates.
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25
Place fish, skin side up, over sauce.
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26
To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.
