Steamed green asparagus goes well with the roughhead grenadier's pure taste. This recipe is quick and easy, and is perfect for Sunday dinner.
Remove the skin from the roughhead grenadier and sprinkle with salt and pepper.
Use a fish pan and steam the fish for approx.5 minutes.
Cook asparagus in salted water for approx. 4 minutes.
Chop basil, and finely chop shallot and garlic.
Mix the ingredients for the vinaigrette.
Season with salt and pepper to taste and fold in the asparagus.
Serve steamed roughhead grenadier with asparagus and potatoes.