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1
To make the black bean sauce, cover the beans by at least 2 inches with cold water and let soak for at least 8 hours or overnight.
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2
Drain the beans, place in a medium saucepan, and add the onion, garlic, chipotles, and cumin.
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3
Pour in enough cold water to cover by an inch.
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4
Bring to a boil, reduce the heat, and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 1/2 hours.
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5
Using a slotted spoon, transfer the bean mixture to a food processor.
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6
Add 1 cup of the cooking liquid, season with salt, and process until almost smooth; the sauce should be a little chunky.
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7
If the sauce is too thick, thin with more of the cooking liquid.
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8
To cook the fish, brush the skin side of the snapper with oil and season all over with salt and pepper.
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9
Cover the surface of the fish with plantain slices, overlapping them.
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10
Brush the plantains with oil and season with salt and pepper.
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11
Heat the 2 tablespoons oil in a large nonstick pan over medium-high heat and carefully place the fish in the pan, plantain side down.
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12
Cook until the crust is light golden brown, about 4 minutes.
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13
Turn the fish over and continue cooking until just cooked through, about 4 minutes longer.
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14
Spoon some of the black bean sauce onto 4 plates and drizzle with some of the jalapeno crema.
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15
Set the salmon, plantain side up, on top.
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16
Spoon some mango-avocado relish next to the fish and garnish with chive oil, if desired.
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17
Whisk together the lime juice, oil, and honey in a medium bowl.
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18
Season with salt and pepper.
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19
Add the avocado, mango, red onion, and cilantro and mix gently to combine.
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20
The relish can be made 30 minutes in advance and kept at room temperature.
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21
Combine the creme fraiche and jalapeno in a food processor and process until smooth.
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22
Season with salt and pepper.
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23
Cover and refrigerate for at least 30 minutes and up to 1 day before serving.
