Redfish and Beurre Blanc

In a small mixing bowl, combine the Creole seasoning and the pecans, then scatter the mixture onto a large plate. Lay the clean and dry fish fillet down on top of the seasoning and press lightly. 
In a pan over a medium-high heat, drizzle a little olive oil in and then gently place the fish fillet, pecan-side down, into the oil. Gently shake the pan back and forth to keep the fish from sticking to the bottom of the pan. Cook for approximately 2 minutes, being careful not to not to burn the pecans. Gently flip the fillet over and continue to cook until the fish is done.
Remove the fillet from the pan and let rest on a plate. Repeat with each fillet.
To the same pan add the garlic, shallots, lemon juice, white wine and white wine vinegar. Simmer everything until reduced by about a quarter. Remove from heat and whisk in two pieces of the chilled butter until fully incorporated.
Return pan to heat and reduce heat to low. Continue to add butter, one piece at a time, whisking each piece until it has been fully incorporated into the sauce before adding more. 
Remove from heat after all the butter has been added. Add salt and white pepper to taste. 

Sweet Potato Hash

Bring a pot of water to a boil. Blanch diced sweet potato until fork-tender. Drain and set aside. 
Heat a sauce pan over medium-low heat. Add bacon and cook until soft and lightly crispy. Add the sweet potatoes and pan-fry until the potatoes are lightly brown and crispy, 3 – 4 minutes.
Add the garlic, stir to incorporate and cook for approximately 4 more minutes. Season with salt, pepper and cinnamon. Remove from heat, set aside and keep warm.

Haricots Verts

Bring a pot of lightly salted water to a boil over high heat. Blanch haricots verts for approximately 2 – 3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. When the beans have full cooled, drain and set aside.
In a large sauté pan over a medium heat, melt the butter, then add the shallots and season with salt and pepper. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
Reduce the heat to medium-low and continue cook, stirring occasionally, until the shallots are caramelized, approximately 6 more minutes. Remove from pan and place on a paper towel-lined plate.
In the same pan over a medium-high heat, warm the olive oil and add the beans, seasoning with salt and pepper. Cook until heated through and lightly browned, about 3 – 4 minutes. Add the shallots, stirring until combined. Add the tomatoes, remove from heat and keep warm.

*To serve, plate the hash and haricot verts, then the redfish with beurre blanc spooned over top.