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1
Preheat the oven to 450 degrees F. Dredge the sea bass in flour, shaking off excess.
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2
Then, dredge in the egg, and then Plantain Crust.
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3
Cook sea bass in an ovenproof, nonstick saute pan in 2 tablespoons of oil for about 1 minute.
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4
Turn the fish over and place in the oven until the fish is cooked through, about 8 minutes.
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5
In a separate pan mix the rice and beans and cook until just heated through.
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6
Keep warm and set aside.
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7
Heat the 12 ounces of oil in a saute pan.
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8
Slice bananas lengthwise into 1/8 to 1/4-inch thick slices and fry in the oil until golden brown on both sides.
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9
Place rice and beans in center of each of 4 plates.
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10
Place fish on top of rice.
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11
Place fried banana on top of fish.
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12
Ladle mango sauce around fish and dollop smoked tomato essence in mango sauce.
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13
Peel and grate 3 green plantains.
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14
Heat the oil in a saucepan.
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15
Lightly brown the plantains in the oil.
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16
Cook until crispy, and drain on paper towels.
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17
When cool, place in food processor and pulse until coarse.
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18
In a saucepan over medium-low heat, steep the annato seeds in the oil until oil takes on a vibrant red color.
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19
Strain the annato out of the oil and return the oil to a saucepan.
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20
Add the onions and saute until translucent, about 4 minutes.
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21
Add the rice, salt, and pepper, and stir until the rice is coated with oil.
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22
Add the lobster stock, cover, and cook for 20 minutes.
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23
Don't open the cover until 20 minutes have passed!
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24
Fluff with a fork and taste for seasoning.
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25
Saute onions, garlic, oregano, and bacon until onions are translucent, about 4 minutes.
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26
Add the beans and chipotle peppers and stir.
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27
Add 4 cups of water and simmer for about 90 minutes, or until the beans are tender.
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28
Add more water if necessary.
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29
Add balsamic vinegar and season with salt and pepper.
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30
Peel, pit, and puree mango in a blender or a food processor with as little water as possible.
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31
Set aside.
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32
In a saucepan, combine the white wine, orange juice, star anise, cardamom, shallot, and peppercorns.
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33
Cook the mixture is reduced to 1/4 cup.
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34
Remove from the heat and slowly whisk in the butter and mango puree until emulsified.
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35
Return to the heat as necessary so that the butter melts.
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36
Add salt and pepper, to taste.
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37
In a stove top smoker, lay out wood chips.
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38
Cut tomatoes lengthwise, and lay, cut side up, on the wood chips.
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39
Smoke tomatoes until fork tender, about 15 minutes.
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40
Place the tomatoes in a blender and process until smooth.
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41
Slowly drizzle the oil into tomatoes while the blender is running.
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42
Add salt and pepper, to taste.
