Prepare the rice and asparagus. Set aside but keep warm.
For the Snapper:
Rinse snapper under cold water, and pat dry. In a shallow bowl, coat fillets with olive oil and then salt and pepper to taste.
Heat a non-stick skillet over medium heat. Place snapper fillets in skillet. Cook for 2 to 3 minutes on each side until fish flakes easily with a fork.
For the Brandied Oysters:
Drain oysters in a colander reserving 6 oz. of the oyster liquor. Set aside.
Melt 1 Tbsp butter until foaming in a sautee pan.
Add green onions. Sautee until slightly limp and opaque, about one minute. Add garlic and parsley.
Add Worcestershire, Tabasco, lemon juice and zest. Cook another minute.
Add oyster liquor and allow to reduce over high heat.
Add Vermouth and further reduce until it coats the spoon.
Add 1 Tbsp butter, stir shake the pan, bring to a high simmer and cook until the sauce has thickened.
Add the drained oysters to the sauce. Continue spooning the sauce over them until the edges start to curl. Add 1 - 2 oz of Brandy and carefully ignite. Let it burn, stirring slightly until flames go out. Remove from heat. Keep warm.
For the Assembly:
Place cooked rice in middle of serving plate.
Add steamed asparagus on top of rice, then place fish on top and pour the sauce and oysters over fish. Serve immediately.