- 1½ lb grouper, mahi mahi or fish of choice, cut into 4 fillets
- 1 tspn Creole seasoning blend
- ½ tspn kosher salt
- 1 tbsp olive oil
- 4 tbsp reduced balsamic vinegar
- 2 cups sweet potato mash ( see recipe )
- 12 asparagus spears, cooked
- 1/3 cup cucumber jalapeño slaw ( see recipe )
- 4 fresh cilantro sprigs
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 2 tbsp chopped chives
- 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.
- For serving presentation : Make 5-6 zigzags 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.
- Cooks note : Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.
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