Place fish in a gallon bag with Persian Lime Olive Oil, Serrano Chili Pepper Infused Honey Vinegar & 1/2 cup Chardonnay, Add in fresh Basil & Rosemary & marinade overnight.

Thinly slice two large sweet potatoes, place in pre-heated skillet (325 )with Vegan butter olive oil w/ a dash of sea salt.  Turn over after crisp, saute for total of 15-17 min or until toasted on both sides.  Remove from skillet, place on a plate then drizzle with maple balsamic.

Grill steaks with a foil sealed packet of cedar chips turning over only one time or until fish is flaky (not opaque).

Plate up with a hefty serving of diced tomatoes, cucumbers, fresh basil & onion marinaded in jalapeno balsamic.

ENJOY!!!  30 MIN.