Monkfish with Green Asparagus and Red Wine Dressing

Peel bottom thirds of asparagus and halve lengthwise. Blanch in boiling salted water for about 5 minutes. Drain and pat dry. Rinse endive and remove hard stalk. Tear leaves into smaller pieces. Rinse and pat dry blueberries. Combine half of berries with red wine, vinegar, sugar and 4-5 tablespoons of oil, puree. Season with salt and pepper.

Rinse monkfish, pat dry and cut into about 12 bite-sized pieces. Season with salt and pepper. Heat 1-2 tablespoons of oil in a nonstick pan and cook fish for about 2-3 minutes per side or until golden brown.

Heat 1-2 tablespoons of oil in a grill pan and grill asparagus for about 2-3 minutes. Season with salt and pepper. Arrange endive, asparagus, fish and blueberries on plates.