In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fish fillets and cook for about 4-5 minutes on each side or until the fish is golden brown and cooked through. Remove from skillet and set aside.

Jerk Teriyaki Sauce

Make the Sauce

In a small saucepan, combine soy sauce, brown sugar, jerk seasoning, minced garlic, minced ginger, and sesame oil. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Coat the Fish

Once the sauce is ready, pour it over the cooked fish fillets in the skillet. Let it simmer for an additional 2-3 minutes, ensuring the fish is well-coated.

Preparing Asparagus

Prepare the Asparagus

Trim the woody ends of the asparagus. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, season with salt and black pepper, and sauté for about 5-7 minutes until tender-crisp.

Roasted Corn Puree

Cook the Corn

In a medium saucepan, combine the corn kernels, heavy cream, butter, salt, and pepper. Cook over medium heat until the corn is heated through and the butter is melted.

Puree the Mixture

Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary.

Optional Shrimp Preparation

Cook the Shrimp

In the same skillet used for the fish, add a bit more olive oil if needed. Sauté minced garlic for about 30 seconds, then add the shrimp and lemon juice. Cook for 2-3 minutes until the shrimp are pink and cooked through.

Assembly

Plate the Dish

On a plate, spread a generous amount of roasted corn puree. Top with the jerk teriyaki fish and arrange sautéed asparagus on the side. If using shrimp, place them on top of the fish.