Instructions: Peel shrimp, and devein, if desired; chop, and set aside.

Whisk together Beurre Blanc and next 3 ingredients.

Saute shallots and jalapeno in 2 tablespoons hot oil in a large skillet over medium heat 1 minute. Add shrimp, and cook 1 minute or just until shrimp turn pink. Add diced tomato; saute 30 seconds. Stir in crabmeat and Beurre Blanc mixture; keep warm.

Brush fillets with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Place on a broiling rack in a roasting pan.

Broil 4 inches from heat 2 minutes on each side or until fish flakes with a fork. Remove to a serving platter.

Arrange asparagus and next 3 ingredients around fillets; sprinkle with cheese. Serve with shrimp mixture; garnish, if desired.

This recipe yields 4 servings.

Comments: Peter and Diane Halferty live right on the water in Corpus Christi and love to fish. Peter, a former tugboat captain, says he began cooking because "You can only paint the kitchen so many times!"

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