Prep 4 hrs
Cook 45 mins
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.
- 680.38 g grouper, mahi mahi, tilapia or 680.38 g fish, of choice cut into equal fillets
- 4.92 ml creole seasoning
- 2.46 ml kosher salt
- 14.79 ml olive oil
- 59.16 ml balsamic vinegar, drizzle (recipe below)
- 12 asparagus spears, cooked
- 4 fresh fresh cilantro stems
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 29.58 ml chopped chives
- 295.73 ml balsamic vinegar
Sweet Potato Mash
- 1892.0 ml water, hot
- 14.79 ml salt
- 1814.36 g sweet potatoes, peeled, 2-inch dice
- 177.44 ml milk
- 56.69 g butter, 1/2-inch dice
- 1.23 ml white pepper
- 4.92 ml cinnamon
- 4.92 ml kosher salt
- 59.14 ml brown sugar
Cucumber Jalapeno Slaw
- 453.59 g 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
- 118.29 ml rice vinegar
- 14.79 ml extra virgin olive oil
- 1.23 ml kosher salt
- 2.46 ml creole seasoning
- 1.23 ml cumin, fresh ground
- 14.17 g fresh cilantro, chopped
- 1 splash habaneros or 1 favorite hot sauce
- To Make Cucumber Jalapeno Slaw: Place the sliced cucumbers, red and yellow bell peppers, jalapeno and red onions in a stainless mixing bowl.
- 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.
- Chill for at least 4 hours before using.
- 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.).
- 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.
- Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside.
- 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.
- 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.
- 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.
- Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.