Recipe courtesy of Robert Irvine
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1 hr 50 min
20 min
1 hr
30 min
6 servings



Blend 6 cups cool water with 2 tablespoons salt, in a large bowl. Add the plantains and let soak for 1 hour.

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Remove the plantains from water, rinse and pat dry with paper towels. Add them to the hot oil, in batches, and fry until golden brown. Remove them from the oil to paper towels to drain.

In a large bowl add the flour and season with salt and pepper, to taste. Dredge the swordfish in seasoned flour, tapping off the excess. In a saute pan over medium-high heat, add 2 tablespoons butter. When the butter is hot add the swordfish. Cook until browned, about 4 to 5 minutes on each side. Arrange the medallions on a platter and keep warm until serving.

In saucepan, over medium heat, add the bacon and cook until the edges are browned, then remove from the pan and drain on paper towels.

Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree). Stir in the chives.

Remove the mixture from the food processor to a serving dish.

Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture.

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