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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.
For the crusted fish: Preheat the oven to 400 degrees F.
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.