August 04, 2016
By Harold Dieterle
Print Recipe
Prep Time: Soak beans overnight; allow 30 minutes for slicing.
Cook Time: 1 hour, 15 minutes
Ingredients:
Black Bean Sauce
- 1 cup black beans; soaked overnight
- 3 cloves garlic; sliced
- 1 shallot; sliced
- 2 tablespoons cumin seed
- 1 cup chicken stock
- 1 tablespoon blended oil
- Salt and pepper for taste
Yams & Dandelions
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- 1 yellow plantain; sliced and soaked in water
- 1 cup yams; peeled and large diced
- 2 cups dandelion greens
- 2 tablespoons garlic; minced
- 2 tablespoons blended oil
- Salt and pepper for taste
Jerk Marinade
- 1 tablespoon scallion whites; minced
- 1 tablespoon garlic; minced
- 1 habanero chili; minced and seeded
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon allspice
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 2 tablespoons water
- 1 tablespoon dark rum
- 1 tablespoon salt
- 1 tablespoon blended oil
Grouper
- 4 six-ounce grouper fillets; skin off
- Salt and pepper for taste
- Jerk marinade; as needed
Directions:
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In a sauce pan on medium heat, add the oil. Sweat the garlic, shallots and cumin for a minute. Next add the strained black beans. Season and cover in chicken stock. Simmer for 30 minutes or until the beans are soft. Puree in a blender, check seasoning and strain.
In a 350 degree fryer, fry the plantains for 2 minutes, remove from the oil. Smash and drop in the fryer for another 2 minutes or until crispy. Drain on paper towel. Next drop the yams in the fryer for 3 minutes. Drain on paper towel and season. In a deep sauté pan on medium heat, add the oil and sauté the crispy yams and plantains. Next add the garlic and cook until golden brown. Add the dandelion greens and cook until wilted. Season.
Place all jerk marinade ingredients in a blender and puree until smooth.
Season the grouper and brush the jerk on the both sides of the fish, or just one side if less spice is requested.
Place the fish on the grill, cook around 4 minutes on each side or until done. Brush on another layer of jerk if you like it spicy.
Spoon some black bean sauce on the bottom of the plate. Next plate the vegetables and finish with the fish on top.
