1. Heat oil in nonstick pan to high heat. Season fish with Creole seasoning blend and place in hot sauté pan, cooking for 2-3 minutes until it has a seared color. Flip the fish over and finish cooking until done or until at 145°F.
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 on top of the sweet potatoes, top the fish with the cucumber-jalapeño 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

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 pierces easily.
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 sweet potatoes are smooth - being careful not to over-mix. If needed, season with additional salt to taste. Garnish with chopped parsley. Enjoy!

Cucumber Jalapeño Slaw

1. Place the sliced cucumbers, red and yellow bell peppers, jalapeño 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.