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    You are in: Home / Recipes / Pan Seared Fish With Cucumber Jalapeno Slaw Recipe
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    Pan Seared Fish With Cucumber Jalapeno Slaw

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 45 mins

    4 hrs

    45 mins

    gailanng's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Balsamic Drizzle

    • 1 1/4 cups balsamic vinegar

    Sweet Potato Mash

    Cucumber Jalapeno Slaw

    Directions:

    1. 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. 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. 3
      Chill for at least 4 hours before using.
    4. 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. 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. 6
      Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside.
    7. 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. 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. 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. 10
      Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.

    Ratings & Reviews:

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    Nutritional Facts for Pan Seared Fish With Cucumber Jalapeno Slaw

    Serving Size: 1 (1636 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 947.6
     
    Calories from Fat 202
    21%
    Total Fat 22.5 g
    34%
    Saturated Fat 9.8 g
    49%
    Cholesterol 99.8 mg
    33%
    Sodium 3026.5 mg
    126%
    Total Carbohydrate 140.6 g
    46%
    Dietary Fiber 18.1 g
    72%
    Sugars 52.4 g
    209%
    Protein 45.6 g
    91%

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