Recipe courtesy of Mona Foy

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

  • Level: Intermediate
  • Total: 10 hr 50 min (includes soaking time)
  • Active: 1 hr 20 min
  • Yield: 4 servings
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Ingredients

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 

Directions

  1. For the chocolate calypso beans: Rinse the beans. Rehydrate the beans by soaking them overnight. Drain and rinse.
  2. In a large stockpot, saute the onion, poblano peppers and garlic in the olive oil until translucent; do not let the garlic brown.
  3. Heat the cumin, crushed red peppers, allspice and cinnamon in a small dry saute pan until toasted.
  4. To the sauteed onion mixture, add the beans, toasted spices, chicken stock and brown ale. Raise the heat to high, bring to a boil and then reduce to a simmer.
  5. Add the chocolate and simmer, stirring often, until the beans are tender, about 2 hours. When beans are tender, season with salt. Taste and adjust seasonings.
  6. For the wet jerk rub: Blend the brown sugar, soy sauce, allspice, rum, thyme, cinnamon, nutmeg, garlic, green onion and habanero together in blender until smooth. Set aside.
  7. For the crusted fish: Preheat the oven to 400 degrees F.
  8. Peel and grate the plantains on box grater. Combine the plantains, lime juice, 4 tablespoons of the wet jerk rub and some salt in a bowl and mix to create the crust.
  9. Season the fish with salt and top each piece with a layer of the jerk plantain crust. Heat the clarified butter in a large oven-proof saute pan over medium-high heat. Sear the fish crust-side down until the crust is caramelized, about 30 seconds, being careful not to burn. Flip the fish and transfer the pan to the oven. Bake until cooked through, about 7 minutes, depending on the thickness of the fish. Do not overcook!
  10. For the pickled shallots and jicama: Place the shallots and jicama in a heat-proof bowl. In a medium saucepan, combine the sugar, vinegar and 1/2 cup water and bring to a boil. Pour over the shallots and jicama and let cool at room temperature. Set aside.
  11. For the guava and carambola salad: Combine the guavas, carambola, cilantro, lime juice, olive oil and the pickled shallot and jicama mixture and season with salt to taste.
  12. To serve: Top the chocolate calypso beans with the jerk plantain encrusted fish. Top with a portion of the salad mixture that will compliment size of fish.