Pan Seared Fish With Cucumber Jalapeno Slaw

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs grouper, mahi mahi, tilapia or 1 1/2 lbs fish, of choice cut into equal fillets
• 1 teaspoon creole seasoning
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 4 tablespoons balsamic vinegar, drizzle (recipe below)
• 12 asparagus spears, cooked
• 4 fresh fresh cilantro stems
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 2 tablespoons chopped chives
• 1 1/4 cups balsamic vinegar
• 2 quarts water, hot
• 1 tablespoon salt
• 4 lbs sweet potatoes, peeled, 2-inch dice
• 3/4 cup milk
• 2 ounces butter, 1/2-inch dice
• 1/4 teaspoon pepper
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1/4 cup brown sugar
• 1 lb cucumber, peeled, seeded and sliced
• 1 red bell pepper, sliced
• 1 yellow pepper, sliced
• 2 jalapeno peppers, seeded and cored, cut into 1/8-inch rings
• 1 small red onion, sliced and seperated into rings
• 1/2 cup rice vinegar
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/2 teaspoon creole seasoning
• 1/4 teaspoon cumin, fresh ground
• 1/2 ounce fresh cilantro, chopped
• 1/2 splash habaneros or 1/2 favorite hot sauce

Recipe

• 1 to make cucumber jalapeno slaw: place the sliced cucumbers, red and yellow bell peppers, jalapeno and red onions in a stainless mixing bowl.
• 2 combine the remaining ingredients in a small mixing bowl and mix with a wire whip until evenly blended. pour the vinaigrette over the vegetables and toss until evenly blended. adjust seasoning with additional kosher salt, if desired.
• 3 chill for at least 4 hours before using.
• 4 reduced balsamic glaze: gently heat balsamic vinegar in a small saucepan, reducing to until very thick, but pourable, to about 1/4 cup; funnel into a squeeze bottle. refrigerate. (note: simmer low and slow to produce a sweet sauce. high heat and quick cooking will make the sauce bitter.).
• 5 sweet potato mash: place the peeled and diced sweet potatoes in a 6 quart pot. add hot water and salt, then place the stockpot on the stove over medium heat. bring to a boil and cook for 35 minutes or until an inserted fork in the sweet potatoes pierce easily.
• 6 heat the milk, butter, pepper and cinnamon in a small stockpot until warm, then set aside.
• 7 drain the water from the sweet potatoes and transfer them into a mixing bowl. using a wire whisk, mash until sweet potatoes are broken up. add the warm seasoned milk and spices, mix again until the sweeet potatoes are smooth - being careful not to over mix. if needed, season with additional salt to taste. garnish with chopped parsley.
• 8 for the fish: heat oil in nonstick pan to high heat. season fish with creole seasoning blend and place in hot saute pan cooking for 2-3 minutes until it has a seared color. flip the fish over and finish cooking until done or until 145 degrees f.
• 9 make 5-6 zig-zags with the reduced balsamic drizzle on each plate. place the hot sweet potato mash in the center of plate and place 3 spears of asparagus radiating out from mash to the side. place the fish slaw, and lay a cilantro sprig atop the slaw.
• 10 garnish each plate with a lemon and lime slice and sprinkle with chopped chives.