For the Fish:
Amt    Ingredient
8        6-oz. halibut filets, grilled medium/rare or more (keep warm)
Mix of cumin, coriander, salt and pepper (equal amounts)

For the Black Bean Sauce:
Amt    Ingredient
2 cups        black beans, soaked
1/8 cup    carrots, diced
1/8 cup    celery, diced
¼ cup        onion, diced
4 strips    bacon, chopped/rendered
2         garlic cloves (whole)
6 to 8 cups     chicken stock
2 strips     thyme
2         bay leaves
2         parsley stems
4 tbsp.     butter

Procedure:
• Sauté bacon until crisp. Remove and set aside.
• Add mirepoix and garlic and cook until vegetables are soft.
• Add beans, thyme and herbs. Cold-stock simmer until very tender. n Pass through a chinois.
• Add salt and pepper to taste.
• Add butter and keep warm (it should be a sauce consistency)

For the Mango Papaya Relish:
Amt    Ingredient
1         papaya, diced
1         mango, diced
½         roasted red or yellow green pepper
(peeled and diced)
1 knob     ginger, grated
2 tbsp.     cilantro, minced
½         roasted jalapeño, minced
¼ cup     peach nectar
2         limes, juiced
2         tangerines (supreme)
3         green onions, minced (green part only)
1         vanilla pod (seeds only)
½ shot     Grand Marnier

Procedure:
• Mix all ingredients in bowl together; let stand four hours, to marry flavors

For the Avocado Puree (or “butter,” as we call it):
Amt    Ingredient
3         Hass avocados
1         small garlic clove
½         lime, juiced
to taste    salt
Procedure:
n Place all ingredients into food processor
n Puree until smooth

For the Garnish:
Fried tortilla hands
Micro cilantro
Red wine syrup
Ginger hibiscus oil

Plating:
Place black bean sauce and avocado puree next to each other. Add tortilla hands. Place halibut into boat dish.