4 Gulf Treasure escolar fillets, about 6 ounces each
3/4 pound fresh pencil asparagus
Salt and pepper to taste
Preheat oven to 300 degrees. Place tomato slices on a cookie sheet, and season with salt and pepper, thyme and 1 teaspoon olive oil. Bake for 15 minutes.
Meanwhile, brush escolar with 1 teaspoon olive oil, and season with salt and pepper. Heat grill to medium-high heat. When hot, grill escolar about 4 to 6 minutes, flipping and grilling another 4 to 6 minutes. Set fillets aside and keep warm.
Meanwhile, toss asparagus with 1 teaspoon olive oil; grill about 3 minutes. Serve escolar fillets on top of tomatoes and asparagus.