Recipe courtesy of Mona Foy
Episode: Space Coast
10 hr 50 min
1 hr 20 min
4 servings


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 


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Avocado and Red Bean Salad

Recipe courtesy of Siba Mtongana

Seared Steak and Green Beans with Herbed Butter

Recipe courtesy of Laura Vitale

Red Beans and Rice

Recipe courtesy of Treva Chadwell

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Red Lentil Salad

Recipe courtesy of Bal Arneson

Fried Barracuda with Fried Plantains and Salad

Recipe courtesy of Ebbie "Bonefish Ebbie" David

Red Beans and Rice

Recipe courtesy of T-Boy's Slaughterhouse and Meat Market

Bean Sprout Salad

Recipe courtesy of Esther Choi

Lobster Tail

Recipe courtesy of Edith's



7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here