Pan Seared Fish With Cucumber Jalapeno Slaw

• 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
• Balsamic Drizzle
• 1 1/4 cups balsamic vinegar
• Sweet Potato Mash
• 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 white pepper
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1/4 cup brown sugar
• Cucumber Jalapeno Slaw
• 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

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, white 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.

grouper, creole seasoning, kosher salt, olive oil, balsamic vinegar, cilantro stems, lemon, lime, chives, drizzle, balsamic vinegar, sweet potato, water, salt, sweet potatoes, milk, butter, white pepper, cinnamon, kosher salt, brown sugar, cucumber, cucumber, red bell pepper, yellow pepper, peppers, red onion, rice vinegar, extra virgin olive oil, kosher salt, creole seasoning, cumin, fresh cilantro, habaneros

Taken from www.food.com/recipe/pan-seared-fish-with-cucumber-jalapeno-slaw-488149 (may not work)