This recipe turns out good every time and turned into a family favorite 😉 Below images from this first time, are images from another 🤩 🐟 🎣

I got this recipe from Instagram. Recipe adapted from Intellirecipes, IG. The only thing I did differently was a ‘little’ brown sugar (taste and balance flavors) & chili oils. My family likes spicy. First, I added Crunchy Garlic with Chili Oil, then I ended up also adding Momofuku Chili Crunch 😉 Then topped with chopped green onion 💚 it fell apart when transferring it to a platter 🤭 but was flaky, moist, & delish 😋

VERY TASTY‼️🎯

I’ve been using Lineage Provisions unfiltered raw organic honey 🍯 😋

I don’t time how long I marinate it. I put it in the refrigerator with marinade and go back an hour or two to make dinner 😉 which, with fish and most vegetables, is only about 15 minutes. If having salad, I make that first. Toss asparagus (vegetable) in evoo (or avocado oil) and seasoning (here, a sprinkle of Redmond Real Salt, fresh cracked black pepper, and a garlic mix seasoning), in 425° oven. I use my small convection oven, especially now that it’s over 90° here, but the fish being long and quick cooking, I go ahead and use my regular oven for that, at 400°, 12-15 min. If you don’t have a second oven, the asparagus can be sautéed in frying pan for the same length of time… about. I think when my granddaughter sautéed asparagus on stovetop last time she helped, it took more like 20 minutes or so. However, I wasn’t paying attention to how high she had burner on, etc.. The fish can rest with foil tented over it until everything is ready. No big thing.

I sprinkled chopped green onions on fish.