Preheat the oven to 450 degrees F. Dredge the sea bass in flour, shaking off excess. Then, dredge in the egg, and then Plantain Crust. Cook sea bass in an ovenproof, nonstick saute pan in 2 tablespoons of oil for about 1 minute. Turn the fish over and place in the oven until the fish is cooked through, about 8 minutes. In a separate pan mix the rice and beans and cook until just heated through. Keep warm and set aside. Heat the 12 ounces of oil in a saute pan. Slice bananas lengthwise into 1/8 to 1/4-inch thick slices and fry in the oil until golden brown on both sides. Place rice and beans in center of each of 4 plates. Place fish on top of rice. Place fried banana on top of fish. Ladle mango sauce around fish and dollop smoked tomato essence in mango sauce.
Peel and grate 3 green plantains. Heat the oil in a saucepan. Lightly brown the plantains in the oil. Cook until crispy, and drain on paper towels. When cool, place in food processor and pulse until coarse.
In a saucepan over medium-low heat, steep the annato seeds in the oil until oil takes on a vibrant red color. Strain the annato out of the oil and return the oil to a saucepan. Add the onions and saute until translucent, about 4 minutes. Add the rice, salt, and pepper, and stir until the rice is coated with oil. Add the lobster stock, cover, and cook for 20 minutes. Don't open the cover until 20 minutes have passed! Fluff with a fork and taste for seasoning.
Saute onions, garlic, oregano, and bacon until onions are translucent, about 4 minutes. Add the beans and chipotle peppers and stir. Add 4 cups of water and simmer for about 90 minutes, or until the beans are tender. Add more water if necessary. Add balsamic vinegar and season with salt and pepper.
Peel, pit, and puree mango in a blender or a food processor with as little water as possible. Set aside.
In a saucepan, combine the white wine, orange juice, star anise, cardamom, shallot, and peppercorns. Cook the mixture is reduced to 1/4 cup. Remove from the heat and slowly whisk in the butter and mango puree until emulsified. Return to the heat as necessary so that the butter melts. Add salt and pepper, to taste.
In a stove top smoker, lay out wood chips. Cut tomatoes lengthwise, and lay, cut side up, on the wood chips. Smoke tomatoes until fork tender, about 15 minutes. Place the tomatoes in a blender and process until smooth. Slowly drizzle the oil into tomatoes while the blender is running. Add salt and pepper, to taste.
Recipe courtesy of Michael Young