Pan Fried fish + Horseradish Sauce With Beets


1lbs cod, cut into 3-4 pieces
1 bunch asparagus, ends cut off
Salt & Pepper
Coconut oil

Horseradish-Beet sauce:
15-ounce can cooked beets, drained
2 tablespoon Reese prepared Horseradish
½ teaspoon sugar
½ teaspoon vinegar
Pinch of salt

In a food processor add all ingredients for the horseradish-beet sauce, pulse until it becomes a oatmeal consistency.
Heat up a skillet on medium high heat and add 1 tablespoon of coconut oil, sear asparagus for 5-10 minutes on medium high heat, then place on a platter. Season cod with salt and pepper. Sear cod for 2 minutes on each side.
Assemble: Place seared asparagus on a plate, add the seared cod and finish with horseradish-beet sauce.