Pan Seared Triple Tail Food

JERK PLANTAIN SEARED TRIPLE TAIL, CHOCOLATE CALYPSO BEANS, RED GUAVA AND CARAMBOLA SALAD

Steps:

• 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.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Steps:

• Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
• In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
• Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.