Recipe courtesy of Mona Foy

Jerk Plantain Seared Triple Tail, Chocolate Calypso Beans, Red Guava and Carambola Salad

  • Level: Intermediate
  • Total: 10 hr 50 min (includes soaking time)
  • Active: 1 hr 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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 

Directions

  1. For the chocolate calypso beans: Rinse the beans. Rehydrate the beans by soaking them overnight. Drain and rinse.
  2. In a large stockpot, saute the onion, poblano peppers and garlic in the olive oil until translucent; do not let the garlic brown.
  3. Heat the cumin, crushed red peppers, allspice and cinnamon in a small dry saute pan until toasted.
  4. 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.
  5. 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.
  6. 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.
  7. For the crusted fish: Preheat the oven to 400 degrees F.
  8. 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.
  9. 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!
  10. 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.
  11. 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.
  12. 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.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …