Grilled Grouper and Asparagus with Orange Vinaigrette - Great Southern Restaurants

Ingredients

• 4 grouper fillets
• 2 pounds fresh asparagus, woody bases trimmed
• 1 large carrot in large juliennes
• 1 large portobello mushroom, 3/4-inch slices
• 1 large onion, 1/2-inch slices
• 1 tablespoon olive oil
• Sea salt
• Fresh-cracked black pepper
• 2 bottles Madfish Bay Chardonnay
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 cup orange juice
• Zest of 1 orange
• ¾ cup red wine vinegar
• ¼ cup balsamic vinegar
• 1½ teaspoons light soy sauce
• 1 teaspoon salt
• 8 turns pepper mill
• 2 teaspoons Dijon mustard
• 1 cup extra-virgin olive oil