For the chocolate calypso beans: Rinse the beans. Rehydrate the beans by soaking them overnight. Drain and rinse.
In a large stockpot, saute the onion, poblano peppers and garlic in the olive oil until translucent; do not let the garlic brown.
Heat the cumin, crushed red peppers, allspice and cinnamon in a small dry saute pan until toasted.
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.
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.
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.
For the crusted fish: Preheat the oven to 400 degrees F.
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.
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!
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.
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.
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.
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mona Foy, Executive Chef, The Fat Snook Restaurant, Cocoa Beach, FL
Tools You May Need
Price and stock may change after publish date, and we may make money off