Plantain Coated Sea Bass with Mango Wine Sauce

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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.

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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.

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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.