Pan Seared Fish with Cucumber Jalapeno Slaw, Sweet Potato Mash and Asparagus

Pan Seared Fish with Cucumber Jalapeno Slaw, Sweet Potato Mash and Asparagus
     Bahama Breeze Restaurants
     Peter Olsacher, Executive Chef

Main Dish
Serves Four
1 1/2 lb. Grouper, Mahi Mahi, Tilapia or fish of choice, cut into 4 fillets
1 tsp. creole seasoning blend
½ tsp. kosher salt
1 tbs. olive oil
4 tbs. reduced balsamic drizzle
2 cups Sweet Potato Mash (recipe below)
12 asparagus spears, cooked
1/3 cup Cucumber Jalapeno Slaw (recipe below)
4 fresh cilantro sprigs
1 lemon, thinly sliced
1 lime, thinly sliced
2 tbs. chopped chives
1) 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 degrees.
2) 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-jalapeno slaw, and lay a cilantro sprig atop the slaw. 
3)  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
2 quarts water, hot
1 tbs. salt
4 pounds sweet potatoes, peeled, 2" dice
¾ cup milk
2 oz butter, ½" dice
1/4 tsp. white pepper
1 tsp. cinnamon
1 tsp. kosher salt
¼ cup brown sugar
1.   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.
2.   Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
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!
Makes 8 servings
Cucumber Jalapeno Slaw
1 lb. salad cucumbers, peeled, seeded and sliced
1 red pepper, sliced
1 yellow pepper, sliced
2 jalapeno peppers, seeded and cored, cut into 1/8 " rings
1 small red onion, sliced and separated into rings
½ cup rice vinegar
1 Tbs. 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
1) 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.