INGREDIENTS

Name: Pan Seared Fish with Cucumber Jalapeño Slaw, Sweet Potato Mash and Asparagus
Prep time: 45 min
Cook time: 12 min
Yield: 8 servings
Cuisine: American
Ingredients: Fish; 1 Tbsp. olive oil; 4 Tbsp. Reduced Balsamic Drizzle; 2 cups Sweet Potato Mash (recipe below); 12 Asparagus spears, cooked; 1/3 cup Cucumber Jalapeño Slaw (recipe below); 4 Fresh Cilantro sprigs; 1 lemon, thinly sliced; 1 lime, thinly sliced; 2 Tbsp. chopped chives; Parsley; Sweet Potato Mash; 2 quarts water, hot; 1 Tbsp. salt; 4 pounds sweet potatoes, peeled, 2" dice; ¾ cup milk; 2 oz butter, ½" dice; ¼ tsp white pepper; 1 tsp cinnamon; 1 tsp kosher salt; ¼ cup brown sugar; Cucumber Jalapeño Slaw; 1 lb. salad cucumbers, peeled, seeded and sliced; 1 Red Pepper, sliced; 1 Yellow Pepper, sliced; 2 Jalapeño Peppers, seeded and cored, cut into 1/8 " rings; 1 small Red Onion, sliced and separated into rings; ½ cup Rice Vinegar; 1 Tbsp. Extra virgin olive oil; ¼ tsp Kosher salt

Fish
1 Tbsp. olive oil
4 Tbsp. Reduced Balsamic Drizzle 
2 cups Sweet Potato Mash (recipe below)
12 Asparagus spears, cooked
1/3 cup Cucumber Jalapeño Slaw (recipe below)
4 Fresh Cilantro sprigs
1 lemon, thinly sliced
1 lime, thinly sliced
2 Tbsp. chopped chives
Parsley


Sweet Potato Mash
2 quarts water, hot
1 Tbsp. salt
4 pounds sweet potatoes, peeled, 2" dice
¾ cup milk
2 oz butter, ½" dice
¼ tsp white pepper
1 tsp cinnamon
1 tsp kosher salt
¼ cup brown sugar

Cucumber Jalapeño Slaw
1 lb. salad cucumbers, peeled, seeded and sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
2 Jalapeño Peppers, seeded and cored, cut into 1/8 " rings
1 small Red Onion, sliced and separated into rings
½ cup Rice Vinegar
1 Tbsp. Extra virgin olive oil
¼ tsp Kosher salt
½ tsp Creole Seasoning 
¼ tsp Cumin, fresh ground
½ oz. Fresh Cilantro, chopped
½ tsp Habanero or favorite Hot Sauce

PROCEDURES

Heat oil in nonstick pan to high heat. Season fish with Creole seasoning blend and place in hot sauté pan, cooking for 2-3 minutes until it has a seared color. Flip the fish over and finish cooking until done or until at 145°F.
Make 5-6 zig-zags with the reduced balsamic drizzle* on each of four plates. 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 on top of the sweet potatoes, top the fish with the cucumber-jalapeño slaw, and lay a cilantro sprig atop the slaw.
Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.

* Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.

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 pierces easily.
Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
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 sweet potatoes are smooth - being careful not to over-mix. If needed, season with additional salt to taste. Garnish with chopped parsley. Enjoy!

Cucumber Jalapeño Slaw

Place the sliced cucumbers, red and yellow bell peppers, jalapeño and red onions in a stainless mixing bowl.
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.
Chill for at least 4 hours before using.