Pan Seared Fish With Cucumber Jalapeno Slaw Recipe

Name: Pan Seared Fish With Cucumber Jalapeno Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs grouper, mahi mahi, tilapia or 1 1/2 lbs fish, of choice cut into equal fillets; 1 teaspoon creole seasoning; 1/2 teaspoon kosher salt; 1 tablespoon olive oil; 4 tablespoons balsamic vinegar, drizzle (recipe below); 12 asparagus spears, cooked; 4 fresh fresh cilantro stems; 1 lemon, thinly sliced; 1 lime, thinly sliced; 2 tablespoons chopped chives; Balsamic Drizzle; 1 1/4 cups balsamic vinegar; Sweet Potato Mash; 2 quarts water, hot; 1 tablespoon salt; 4 lbs sweet potatoes, peeled, 2-inch dice; 3/4 cup milk; 2 ounces butter, 1/2-inch dice; 1/4 teaspoon white pepper; 1 teaspoon cinnamon; 1 teaspoon kosher salt; 1/4 cup brown sugar; Cucumber Jalapeno Slaw; 1 lb 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; 1/2 cup rice vinegar; 1 tablespoon extra virgin olive oil

Servings: persons

1 1/2 lbs grouper, mahi mahi, tilapia or 1 1/2 lbs fish, of choice cut into equal fillets
1 teaspoon creole seasoning
1/2 teaspoon kosher salt
1 tablespoon olive oil
4 tablespoons balsamic vinegar, drizzle (recipe below)
12 asparagus spears, cooked
4 fresh fresh cilantro stems
1 lemon, thinly sliced
1 lime, thinly sliced
2 tablespoons chopped chives
Balsamic Drizzle
1 1/4 cups balsamic vinegar
Sweet Potato Mash
2 quarts water, hot
1 tablespoon salt
4 lbs sweet potatoes, peeled, 2-inch dice
3/4 cup milk
2 ounces butter, 1/2-inch dice
1/4 teaspoon white pepper
1 teaspoon cinnamon
1 teaspoon kosher salt
1/4 cup brown sugar
Cucumber Jalapeno Slaw
1 lb 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
1/2 cup rice vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/2 teaspoon creole seasoning
1/4 teaspoon cumin, fresh ground
1/2 ounce fresh cilantro, chopped
1/2 splash habaneros or 1/2 favorite hot sauce

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
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.
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
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
Heat the milk, butter, white pepper and cinnamon in a small stockpot until warm, then set aside.
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
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
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
Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.

818

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 1 1/2 lbs grouper, mahi mahi, tilapia or 1 1/2 lbs fish, of choice cut into equal fillets, 1 teaspoon creole seasoning, 1/2 teaspoon kosher salt, 1 tablespoon olive oil, and more.

Yes, Pan Seared Fish With Cucumber Jalapeno Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Fish With Cucumber Jalapeno Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions