Combine the chilli, coriander, lemon juice, 30 ml grapeseed oil and salt and pepper (to taste) in a shallow bowl.
Add the fish and rub with mixture.
Cover and marinate for 30 minutes.
In another bowl, add prawns, teriyaki sauce and lemon pepper seasoning.
Give a quick stir, cover and allow to marinate for 30 minutes.
Cook KNORR Sour Cream & Chives Pasta and Sauce as instructed on packet but exchange 200ml of the water with Sauvignon Blanc.
Cook the fish as desired on a griddle pan, turning once.
Just after turning the fish, add the remaining grapeseed oil to open space in the pan and add the prawns, turning once after 1-2 minutes.
Quickly steam asparagus.
Serve immediately and garnish with fresh herbs and raspberries.