Warm oil in a non-reactive sauté pan (eg stainless or enamel), add onions. Cook for 5-7 minutes, stirring a couple of times. Add garlic, cook 3-5 minutes. Remove from heat. Combine orange juice and apple cider vinegar into small bowl and set aside.
Snap ends off asparagus, place long spears into shallow sauté pan with 1/2" water. Cook 5-7 minutes so the firmness is al dente, drain excess water. Keep asparagus warm.
Cut fish into four servings, applying salt and pepper to both sides. Place the fish on top of the onions. Put pan in oven uncovered for 10 minutes. Remove pan and pour orange juice/vinegar on top of the fish, followed by the chives. Put the pan back into the over for another 2-3 minutes. All liquid should evaporate so all that is left is drippings. Use spatula to scrap bottom (and get all onions).
Serve fish on bed of asparagus. Place onions on top of fish. Serve with jasmine or brown rice.