Artic Char with Broccolini and Sweet Potato Puree

I know.  I know.  Salmon is good for you.  But sometimes the smell or taste is just a little too strong.  So, I asked the fish monger at Whole Foods to recommend something.  He recommended Artic Char.  It's the same color as salmon but has a much milder, sweeter taste.  He recommended serving it with sweet potatoes and a dark green vegetable for a very healthy and delicious meal.  So, here is my menu based on his recommendations as well as some help from Bon Appetit.

Artic Char with Broccolini and Sweet Potato Puree 4 servings

3 sweet potatoes (about 2 1/2 lbs)
2 tbls butter
1 cup balsamic vinegar
1 1/2 tsp low sodium soy sauce
1 lb broccolini
2 slices lower fat bacon (go ahead and use the fat stuff if you want)
2 tsps yellow mustard seeds
4 5-6 oz artic char fillets
2 tbls vegetable oil divided
salt and pepper to taste

Preheat your oven to 400 degrees.  Wrap your sweet potatoes in foil and roast until tender, about 1  1/2 hrs.  Cool and peel.  Puree in processor until smooth.  Add butter and mix.  Season with salt and pepper. Put in a microwave dish.   Meanwhile, boil the vinegar in a small saucepan until it is reduced to 1/3 cup.  Stir in the soy sauce.  Blanch the broccolini in boiling salted water for 1 minute.  Drain and then place in a bowl with ice water. 
Set aside.  Cook the bacon in med skillet over med. heat until the edges are crisp.  Transfer to paper towels to drain.  Process the mustard seeds in a grinder until coarsely ground.  Sprinkle fish with salt and pepper.  Sprinkle ground mustard seeds over the top of the fish.  Heat 1 tbls vegetable oil in a large skillet over med. high heat.  Add the fish, mustard side down and cook until brown and just opaque in center, about 3 mins. per side.  Meanwhile, rewarm the sweet potatoes in the microwave.  Take the broccolini out of the ice bath and dry.  Heat 1 tbls oil in a large skillet.  Add the broccolini and bacon and sauté until broccolini is tender and heated through.  Season with salt and pepper.  Divide broccolini, fish and puree among plates and then drizzle with the balsamic, soy glaze.