Method

• 1.
  Combine orange zest and salt flakes in a bowl. Cover kingfish or cobia with salt mixture, place in a non-reactive dish and chill for 20 minutes to cure slightly.

• 2.
  To make the dressing, combine orange juice, fennel seeds and vinegar in a saucepan over high heat and cook, swirling the pan occasionally, for 3 minutes or until reduced by half. Transfer to a shallow bowl to cool.
• 3.
  Heat a chargrill pan or barbecue to high heat. Toss asparagus in oil and grill, turning occasionally, for 3-4 minutes or until charred. Transfer to dressing and toss to coat. Set aside for 5 minutes to pickle slightly. Slice asparagus into thirds on an angle.
• 4.
  Rinse kingfish or cobia under cold water and pat dry with paper towel. Cut into 5mm-thick slices. Divide asparagus among serving plates and top with kingfish. Spoon over dressing. Scatter with micro chives, if using, and sprinkle with freshly ground black pepper. Serve immediately.