It's the simple things that make life great. The feeling of blades of grass between one's toes. The slight gust of a cool breeze on a stifling hot July afternoon. Flakey, nutritious fish, glazed with honey mustard and topped with a refreshing tomato relish. This is simplicity without any complications: easy, breezy, light, and calorie- and carb-conscious.
Coarsely chop grape tomatoes. Crush garlic with the side of a knife, then finely mince. Mince dill, leaves and stems. Trim and thinly slice white portions of green onions on an angle. Cut green portions into thin ribbons. Trim woody ends off asparagus. Pat fish fillets dry, and coat flesh side with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Make the Relish
Combine tomatoes, garlic, dill, white portions of green onions, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl and set aside. Add honey mustard to another mixing bowl.
Grill the Asparagus
Heat outdoor grill or grill pan to medium heat. Coat asparagus with cooking spray and toss with a pinch of salt and pepper. Once grill is hot, spray with cooking spray. Place asparagus on grill and cook until crisp-tender, 5-7 minutes, flipping occasionally. Remove to a plate and tent with foil.
Grill the Fish
Spray hot grill pan or grill with cooking spray again. Place fish on grill, flesh side down, and cook until opaque and fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Glaze the Fish
Brush flesh side of fish with honey mustard dressing and return to grill, flesh side down. Cook 1 minute, then remove from grill.
Plate the Dish
Place a bed of asparagus on plate, top with fish, and spoon relish over both. Garnish with green portions of green onions.