DIRECTIONS
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for one minute, stirring constantly. Stir in one tablespoon of butter, reduce the heat to low and cook until the mushrooms are lightly browned and the pan is dry, about 5 minutes. Season with salt and pepper, transfer to a medium saucepan and set on low heat to keep warm.
Melt 2 tablespoons of butter in the skillet. Add the onions and cook over medium-low heat, stirring a few times until lightly browned for about 8 minutes. Season lightly with salt and pepper then add to the mushrooms. In the same skillet, quickly sauté the asparagus spears over high heat for two minutes. Then add to the mushrooms with the new potatoes together with the chicken stock. Simmer for 3-5 minutes, or until the vegetables are warmed through, seasoning with salt and pepper.
Heat 2 tablespoons of olive oil in the skillet over medium-high heat. Season the tilefish fillets with salt and pepper and sear, skin side down, until the skin is browned and crisp, about 3 minutes. Turn the fillets over, and cook another minute until the fish is just cooked through.
Stir in half of the chopped chives into the vegetables and stir to combine. To serve, divide the vegetable mixture among 2 pre-warmed plates and set a tilefish fillet on top. Garnish with the remaining chives and serve at once.