Pan Seared Fish With Cucumber Jalapeno Slaw |
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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 4 |
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A take on Bahama Breeze's entree. The good part is you can you use the fish of your choice. It looks like a lot of ingredients, but the final prep actually goes pretty quick because of the ability to make various parts ahead wtih the along overlapping cook times. Ingredients:
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 white 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 |
Directions:
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.
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