Directions:
1. Rinse and drain thornyfish, divide into 100g servings
2. Marinate fish fillet in vanilla, lemon/lime juice, salt, pepper, red onion, carrot, and celery for at least 30 minutes
3. Prepare vinaigrette with balsamic vinegar, butter, lemon juice
4. Saute asparagus and marinated Thornyhead in olive oil. Pour vinaigrette over fish and serve