Post by marlaoh on Mar 9, 2004 7:43:03 GMT -6
Bahama Breeze's Pan Seared Fish with Cucumber Jalapeno Slaw, Sweet Potatoe Mash and Asparagus
1 1/2 lb. Group, Mahi Mahi, Tilapia or Fish of Choice, cut into 4 fillets
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
1 Tbs. olive oil
4 Tbs. Reduced Balsamic Drizzle
2 cups Sweet Potato Mash (recipe below)
12 Asparagus spears, cooked
1/3 cup Cucumber Jalapeno Slaw (recipe below)
4 Fresh Cilantro sprigs
1 lemon, thinly sliced
1 lime, thinly sliced
2 Tbs. chopped chives
1) 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 ot until 145 degrees.
2) Make 5-6 zig-zags 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 slaw, and lay a cilantro sprig atop the slaw.
3) Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.
*Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.
Sweet Potato Mash:
2 quarts water, hot; 1 Tbs. salt; 4 lbs. sweet potatoes, peeled, 2" dice; 3/4 cup milk; 2 oz. butter, 1/2" dice; 1/4 tsp white pepper; 1 tsp. cinnamon; 1 tsp. kosher salt; 1/4 cup brown sugar
1) 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 easliy.
2) Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
3) 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. (Makes 8 servings) Enjoy!
Cucumber Jalapeno Slaw:
1 lb. salad cucumbers, peeled, seeded and sliced; 1 Red Pepper, sliced; 1 Yellow Pepper, sliced; 2 Jalapeno Peppers, seeded and cored, cut into 1/8" rings; 1 small Red Onion, sliced and seperated into rings; 1/2 cup Rice Vinegar; 1 Tbs. Extra virgin olive oil; 1/4 tsp. Kosher salt; 1/2 tsp. Creole Seasoning; 1/4 tsp. Cumin, fresh ground; 1/2 oz. Fresh Cilantro, chopped; 1/2 sp. Habanero or favorite Hot Sauce
1) 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.
Serves four guests
1 1/2 lb. Group, Mahi Mahi, Tilapia or Fish of Choice, cut into 4 fillets
1 tsp. Creole seasoning blend
1/2 tsp. Kosher salt
1 Tbs. olive oil
4 Tbs. Reduced Balsamic Drizzle
2 cups Sweet Potato Mash (recipe below)
12 Asparagus spears, cooked
1/3 cup Cucumber Jalapeno Slaw (recipe below)
4 Fresh Cilantro sprigs
1 lemon, thinly sliced
1 lime, thinly sliced
2 Tbs. chopped chives
1) 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 ot until 145 degrees.
2) Make 5-6 zig-zags 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 slaw, and lay a cilantro sprig atop the slaw.
3) Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.
*Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.
Sweet Potato Mash:
2 quarts water, hot; 1 Tbs. salt; 4 lbs. sweet potatoes, peeled, 2" dice; 3/4 cup milk; 2 oz. butter, 1/2" dice; 1/4 tsp white pepper; 1 tsp. cinnamon; 1 tsp. kosher salt; 1/4 cup brown sugar
1) 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 easliy.
2) Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside for step 3.
3) 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. (Makes 8 servings) Enjoy!
Cucumber Jalapeno Slaw:
1 lb. salad cucumbers, peeled, seeded and sliced; 1 Red Pepper, sliced; 1 Yellow Pepper, sliced; 2 Jalapeno Peppers, seeded and cored, cut into 1/8" rings; 1 small Red Onion, sliced and seperated into rings; 1/2 cup Rice Vinegar; 1 Tbs. Extra virgin olive oil; 1/4 tsp. Kosher salt; 1/2 tsp. Creole Seasoning; 1/4 tsp. Cumin, fresh ground; 1/2 oz. Fresh Cilantro, chopped; 1/2 sp. Habanero or favorite Hot Sauce
1) 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.
Serves four guests