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1
Blend 6 cups cool water with 2 tablespoons salt, in a large bowl.
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2
Add the plantains and let soak for 1 hour.
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3
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
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4
Remove the plantains from water, rinse and pat dry with paper towels.
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5
Add them to the hot oil, in batches, and fry until golden brown.
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6
Remove them from the oil to paper towels to drain.
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7
In a large bowl add the flour and season with salt and pepper, to taste.
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8
Dredge the swordfish in seasoned flour, tapping off the excess.
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9
In a saute pan over medium-high heat, add 2 tablespoons butter.
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10
When the butter is hot add the swordfish.
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11
Cook until browned, about 4 to 5 minutes on each side.
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12
Arrange the medallions on a platter and keep warm until serving.
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13
In saucepan, over medium heat, add the bacon and cook until the edges are browned, then remove from the pan and drain on paper towels.
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14
Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree).
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15
Stir in the chives.
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16
Remove the mixture from the food processor to a serving dish.
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17
Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture.
