Ingredients
- 4 (8 ounce) sea bass fillets
- 1/2 cup flour
- 1 egg, lightly beaten
- Plantain crust, recipe follows
- 2 cups Annato Rice, recipe follows
- 2 cups Habana Black Beans, recipe follows
- 2 ripe bananas
- 1 cup Mango Wine Sauce, recipe follows
- 1/2 cup Smoked Tomato Essence, recipe follows
- 12 ounces canola oil
Directions
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.
Plantain crust:
- 3 green plantains
- 2 cups canola oil
- Salt and pepper
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.
Annato rice:
- 1/4-ounce anatto seeds
- 1/2 cup canola oil
- 1 Spanish onion, diced
- 2 cups long grain rice
- Salt
- Freshly ground black pepper
- 1 quart lobster or fish stock
- Pinch saffron
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.
Habana black beans:
- 1 white onion, diced
- 5 cloves garlic, crushed
- 1/4 ounce dry oregano
- 1/4 pound bacon, diced
- 1 pound dry black beans
- 2 chipotle peppers
- 4 cups water, adding more if necessary
- 1/2 cup balsamic vinegar
- Salt and pepper
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.
Mango wine sauce:
- 1 mango
- 1 cup white wine
- 2 oranges, juiced
- 1/2 ounce star anise
- 1/2 ounce cardamom
- 1 shallot, finely chopped
- 1/2 ounce black peppercorns
- 1/2 pound butter
- 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.
Smoked tomato essence:
- 1 cup wood chips
- 8 plum tomatoes
- 1 cup canola oil
- Salt and pepper
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.
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By bearspage_12039465
Redding, 43
on April 03, 2010
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This recipe takes a lot of time even with a few short cuts. My plantain was on the ripe side, so I coated the fish with it raw after a flour coating on the fish. I used a can of black beans, sauted the onions & garlic then added all the other ingredients and heated while working on the other parts of the meal. It made no sense to me to serve the wine/mango sauce with star anise, black pepper corns, etc so I strained the sause after cooking it down, before adding the mango puree. I also cut the amount of butter for health reasons and it was still rich and delicious. I do not have a stove top smoker, although it is now on my wish list, so I cut and roasted the tomatoes in 350 oven for 20 minutes then added a pinch of smoked salt and pureed. I had no anatto seeds, so substituted smoked paprika, it worked well. I served the beans next to the rice with the fish sitting on top of both. My husband and I both loved this dish.
By alyssa.retodo_2...
castro valley, CA
on December 19, 2006
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This recipe is one of the most time-consuming in my collection, but it is also one of my favorites. All the flavors come together beautifully. I made the beans, but skipped the rice. I also caramelized the plantains a bit (after frying and cooling.
By bmjnine_334853
castro valley, CA
on August 11, 2004
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this recipe is SO good. if you like tapas and cuban food (which i love!, it has that kind of flavor. however, i usually don't have the time or energy to make the rice & beans, so i usually just make the fish, mango sauce & tomato essence and serve it with lentils instead. for the tomato essence i just char some tomatoes and blend with liquid smoke and a bit of canned chipotle/adobo sauce.
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