MY TENDER COD with ASPARAGUS and MAPÉN TOSTONES (or BREADFRUIT)

I really love this combination a lot. First, it takes no time to prepare. Second, the flaky cod dissolves in my mouth and finally, the asparagus and the Mapén Tostones with pesto are second to none. Boom!  
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $11.05 or $5.53 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2+
 
Ingredients
2 large pacific cod filet cut in bite size pieces ($4.00)
1 ½ tbsp. Angie’s basting olive oil (.45)
Roasted garlic and Herbs (.15)
½ tsp. garlic powder (.10)
1 tsp. Spanish Smoked Paprika (.10)
½ lb. fresh asparagus ($1.75)
½ bag of Goya Breadfruit (Mapén) Tostones ($2.50)
¼ c. olive oil to fry the Tostones (.75)
1 Avocado (1.25)
Few spoons of my pesto (Optional) (or store purchased) (link provided at the end of this post)
 
Directions to prepare and Sear the Cod: Pat dry the Cod, place in a shallow plate slice in bite size pieces and season with my 1 tbsp. of basting oil, Roasted Garlic and Herbs, smoked paprika and ground garlic. Refrigerate until ready to cook.
Later on, when the asparagus are ready, add at least ½ tbsp. of basting oil to a skillet on med high, place the cod fish and cook until golden brown. Remove and let the filets rest.    
 
Directions for the asparagus: Rinse well and cut all the tough bottoms of the asparagus. Place in a shallow skillet with about ½ c. water and salt to taste. bring to a boil, reduce heat, cover and steam until tender, about 5 to 10 minutes. Drain the water if any and serve immediately with a drizzle of my basting olive oil as needed.
                      
Directions for Tostones: Add ¼ c. of olive oil to a sauté pan to fry the TOSTONES until golden brown, just as you would do French fries, or you can follow the bag directions if you prefer. Then remove from the pan and allow them to drain any excess olive oil over paper towel. Optional: If you have Pesto in the fridge, place a tiny amount on top of each Tostón.
 
Now is time to slice the avocado and begin your plating.
  
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce