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1
Preheat oven to 400F.
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2
Wrap sweet potatoes individually in foil.
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3
Roast until tender, 1 to 1 1/2 hours.
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4
Cool and peel.
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5
Puree in processor until smooth.
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6
Measure 3 cups puree and transfer to microwave-safe bowl.
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7
Stir in mustard.
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8
Season with salt.
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9
DO AHEAD: Can be made 1 day ahead.
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10
Cover and chill.
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11
Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes.
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12
Stir in soy sauce.
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13
Remove from heat.
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14
Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute.
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15
Drain; set aside.
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16
Cook bacon in medium skillet over medium heat until edges are crisp.
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17
Transfer to paper towels to drain.
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18
DO AHEAD: Reduction and broccoli can be made 2 hours ahead.
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19
Let stand at room temperature.
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20
Process mustard seeds in spice grinder until coarsely ground.
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21
Sprinkle fish with salt and pepper.
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22
Sprinkle ground seeds over top of fish.
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23
Heat 1 tablespoon oil in large skillet over medium-high heat.
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24
Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
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25
Meanwhile, rewarm puree in microwave until heated through.
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26
Heat 1 tablespoon oil in another large skillet.
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27
Add broccoli and bacon; saute until heated through.
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28
Season with salt and pepper.
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29
Divide broccoli, fish, and puree among plates.
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30
Drizzle with balsamic reduction and serve.
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31
*Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets.
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32
Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.
