Jalapeno pepper adds some spice.
Mix the first 5 ingredients for the salsa, red onion through jalapeno pepper and steam the asparagus. Season the fleshy side of the fish with salt and pepper and grill or pan saute in a cooking-sprayed skillet until done. This takes only about 3-4 minutes in a small George Foreman-type countertop grill, or about 7-9 minutes in a skillet on medium/high. Serve the bluefish and asparagus topped with the salsa. Have an apple for dessert.