recipe by Chef Anthony Masas, Casa de Campo
Pineapple and Tropical Fruit Chutneys
Using a mandolin, cut sweet plantains lengthwise, about 2mm thick. Carefully wrap the fish filets, lengthwise. Rotate 90 degrees, and repeat operation.
In a small pan set over medium-low heat, make a caramel with the sugar, add vinegar once the sugar is cooked and molten. Mix well and break down all lumps.
Add all the onions and half of all the fruit into the caramel mix. Cook down ingredients until soft and cooked through.
Lower the heat and add the remaining half of the fruit, a small amount for garnish.
In a vacuum bag, add the split vanilla bean to the oil. Seal bag and let rest for 48 hours to make a cold infusion.
Strain and store in a eye dropper for time of service.
Sear fish on both sides and reduce heat for the fish to cook through.
Heat Chutney right before service.
Plate the fish in the center of the dish, draw a circle around the fish using the chutney.
Sprinkle remaining fresh fruit and chives on top.