Pan Fried Fish w/ Lemon Almond Crumble & Asparagus

I absolutely love nut crusted fish.  There is something about delicate fish with a nutty crunchy coating that sends me straight into culinary heaven.  For some, the process of creating a nut encrusted meal is a long messy process.  For myself, after experimenting with several different ways to use nuts with fish and I specifically created this recipe for the busy no-fuss cook.  In less than 15 minutes, you can serve yourself and your loved ones a simple gourmet meal.  Stick with a mild flavored wild caught fish for this dish.  I like rock-fish, but in a pinch tilapia will do just fine.  Enjoy!

Fresh fish with a lemony almond crumble:  simple and delicious!

Ingredients (serves 4):
4 filets of wild caught fish, a mild white fish works best (I used Rock-fish)
4-5tbs butter
2tbs extra virgin olive oil
pinch thyme
1/2c unsalted roasted almonds, chopped
juice of 1 lemon
zest of 1 lemon
sea salt, to taste
1 large bunch asparagus

Directions:
1. Preheat your broiler and place the rack about 6 inches from heat.
2. Wash and trim your asparagus, toss with 1tbs olive oil and spread on a foil lined baking sheet.  Place under the broiler and cook until crisp tender and beginning to brown, about 10 minutes (flip half way though).
3. Meanwhile, in a large skillet, melt 1tbs butter and 1tbs olive oil over medium high heat.
4. Season fish with a bit of salt and a pinch of thyme.
5. Place fish into the skillet and pan fry until golden on one side, about 3 minutes.  Flip and cook on the remaining side until golden and cooked through, about 3 minutes more.
6. While the fish is cooking, melt the remaining 3tbs butter in a small dish.  Stir in lemon juice.
7. Melt a bit more butter into a small skillet or sauce pan over medium high heat.  Add the almonds and stir until coated. Pour half of the lemon-butter mixture into the small pan and stir well.  Add another pinch of thyme, a few pinches of lemon zest, and a bit of salt.  Cook and stir until the liquid is reduced.
8. When the asparagus is done, drizzle with the remaining lemon-butter.  Top with lemon zest.
9. Serve a plate with some asparagus.  Top with a fillet of fish and pour a quarter of the almond lemon crumble over each fish.  Serve hot and enjoy!