Recipe courtesy of Michael Young

Plantain Coated Sea Bass with Mango Wine Sauce

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  • Level: Intermediate
  • Total: 2 hr 25 min
  • Prep: 45 min
  • Inactive: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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

Plantain crust:

3 green plantains

2 cups canola oil

Salt and pepper

Annato rice:

1/4-ounce anatto seeds

1/2 cup canola oil

1 Spanish onion, diced

2 cups long grain rice


Freshly ground black pepper

1 quart lobster or fish stock

Pinch saffron

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

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

Smoked tomato essence:

1 cup wood chips

8 plum tomatoes

1 cup canola oil

Salt and pepper


  1. 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:

  1. 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. 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. 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. Peel, pit, and puree mango in a blender or a food processor with as little water as possible. Set aside.
  2. 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. 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.