Caesar Dressing-Glazed Grouper Fillet with Asparagus

Levantine-inspired comfort food: tender grouper fillet paired with asparagus, artichoke and parsnip and orzo, finished with mint and a hit of cayenne pepper and dried parsley. 1. Pat the grouper fillet dry and season with sea salt, cayenne pepper and dried parsley. 2. Heat corn oil in a heavy pan and sear the grouper fillet until it develops a deep golden crust, about 22 minutes. 3. Add asparagus, artichoke and parsnip to the pan and cook until just tender, stirring in mint for fragrance. 4. Cook the orzo separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of caesar dressing before serving hot.