My Mesquite Haddock in Capers and Tomato White Wine Sauce with Blanched Asparagus

A fish meal is always light, (if you don’t deep fry it, of course) very healthy and delicious. Combined with asparagus, my dish today promises empty plates at the end, Smile.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $16.83 
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3 servings at $5.62 per serving
 
Ingredients
3 Haddock filet @ $3.26ea = ($9.78)
1 pk. Grill Mates Mesquite Marinade ($1.17)
2 tbsp. EVOO (.35)
½ cup White wine ($2.00)
½ large Onion (.35)
1 Tomato (.33)
2 tsp. Capers (.20)
½ pk. Asparagus (1.45)
¼ cup chopped parsley (.20)
1 Avocado ($1.00)
Salt
 
Directions
Clean cut diagonally and season the fish with 1 pk. Grill Mates Mesquite Marinade and 1 tbsp. EVOO. Refrigerate.
Start a saucepan with ½ cup of salted water, clean, cut the ends and blanch the asparagus until bright green and tender, about 5 minutes. Drain, set aside.
Chop the onion, tomato and sauté in 1 tbsp. of EVOO with the capers until golden.
Add the chopped parsley and the wine. Cook for few minutes until the sauce is lightly reduced.
On a separate skillet, sauté the fish pieces until light white. Do not overcook them.
Add the fish to the wine sauce carefully and cook for 3 minutes in medium.
In 3 soup dishes, add avocado slices, garnished with asparagus, spoon in the fish with some of the sauce. Done!