Jerk Plantain Seared Triple Tail, Chocolate Calypso Beans, Red Guava and Carambola Salad

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Chocolate Calypso Beans:

2 pounds calypso beans

2 cups medium-diced onion 

2 poblano peppers, medium dice 

10 cloves garlic, chopped 

4 tablespoons olive oil 

1 tablespoon cumin 

1/2 tablespoon crushed red peppers 

1 teaspoon ground allspice  

1 teaspoon ground cinnamon 

3 quarts chicken stock 

Two 12-ounce bottles brown ale beer, such as Cigar City Maduro 

2 melting discs Mexican chocolate, such as Taza (about 2.7 ounces each) 

Salt

Wet Jerk Rub:

1/4 cup plus 1 tablespoon brown sugar

1 1/2 tablespoons soy sauce 

1 tablespoon ground allspice, toasted 

3/4 tablespoon dark rum 

1 1/2 teaspoons dried thyme 

1 teaspoon ground cinnamon 

3/4 teaspoon ground nutmeg 

4 cloves garlic 

1 1/2 bunches green onion, chopped 

1/2 habanero pepper, seeded and deveined 

Crusted Fish:

4 green plantains

1 fresh lime, juiced 

Salt

Four 6-ounce portions fresh fish, such as triple tail, snapper or grouper

1 to 2 tablespoons clarified butter 

Pickled Shallots and Jicama:

2 large shallots, thinly sliced on a mandoline

1 cup peeled and julienned jicama 

1 cup sugar 

1 cup white vinegar 

Guava and Carambola Salad:

2 red guavas, peeled, quartered and julienned

1 carambola (starfruit), discolored edges removed, julienned 

2 tablespoons chopped fresh cilantro 

1 tablespoon key lime juice 

2 teaspoons olive oil 

Salt