Creole blackened Sole with potatoes and cooked slaw

I had tried blackened fish a while back, but it lacked some punch, so this time, I blackened it with creole spice and marinated it in a mix of Worcestershire sauce and Tabasco before hand. You can serve it with a multitude of side dishes, but I decided to make a cooked coleslaw and very thinly sliced, pan fried potatoes. Here's what you'll need:
(serves 4)


4 Sole fillets (you can use Telapia)
1 onion sliced
2 cups shredded cabbage
1 cup shredded carrot
2 cups very thinly sliced potatoes (steam them in the microwave for 2 to 3 minutes to save on cooking time)
2 1/2 tbsps creole spice
(this recipes make 1/4 cup)

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

3 tbsps Worcestershire sauce
1 tbsp Tabasco
1/2 cup kosher white wine
4 tbsp olive oil
salt and pepper if needed (creole spice has both in them)

Start by marinating the Sole in the W sauce and Tabasco, then coat the fish in the creole spice, make sure it's completely coated. Heat a pan or skillet on med-high, then add 2 tbsps of olive oil, once hot, place the fillets on the pan and let them cook for 3 minutes then gently flip and cook for another 3 minutes. It might look almost burned, but don't forget that we want to blacken the fish, so it's alright. Once done, set the fillets aside and in the same pan, add 1 more tbsp of olive oil and saute the onions, cook for 3 to 4 minutes, then add the carrots and cabbage, saute for another few minutes till the veggies begin to soften, then add 1 tbsp creole spice and 1 tbsp W sauce and stir so that everything is evenly distributed. Now add the wine and let the it bubble, then almost cook out, you want a little liquid to be left over. Taste to make sure that its well seasoned and set aside in a bowl. Now again, in the same pan,add the remaining oil, then pan fry the potatoes slices. When golden brown, remove them for the pan and start the plating. You can toss the slaw and potatoes and place the fish over top or place the veggies side by side, with fish over top.
Enjoy!