Jerk-Seared Mahi-Mahi with Ancho BBQ sauce, Tropical Salsa, Caribbean Rice & Green Beans- Shutters, Port Royale

Tropical Salsa
1 medium, ripe mango, peeled and diced
1 cup diced fresh pineapple
1/2 small red onion, minced
1/2 red bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 small jalapeno, seeded and minced
2 tablespoons unseasoned rice vinegar
1 teaspoon honey
1 lime, juiced
1/2 teaspoon salt
2 tablespoons minced cilantro

Ancho BBQ Sauce
1 tablespoon butter
1 garlic clove, roughly chopped
1/2 small red onion, finely diced
1 medium tomato, diced
1/2 small jalapeno pepper, seeded and chopped
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon fresh lemon juice
2 teaspoons ancho chili powder
2 teaspoons paprika
1 teaspoon light brown sugar
1 teaspoon dry mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper

Jerk Seasoning
8 teaspoons ground allspice
2 tablespoons dry mustard
4 teaspoons paprika
2 teaspoons granulated onion
2 teaspoons lemon pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon ground white or black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/4 teaspoon dried thyme

Mahi
4 (6-ounce) mahi filets
1 tablespoon plus 4 teaspoons olive oil, divided
12 teaspoons jerk seasoning, divided
Caribbean Rice
1 tablespoon butter
1 tablespoon olive oil
1/4 cup yellow onion, finely diced
1 cup jasmine rice
1/8 teaspoon ground turmeric
1 1/2 cups water
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced chives

Green Beans
1 pound thin green beans
1 teaspoon butter
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

For tropical salsa:
Combine mango, pineapple, onion, red bell pepper, orange bell pepper, and jalapeno in a large bowl.
Whisk together rice vinegar, honey, lime juice, and salt in a small bowl.
Pour dressing over mango mixture. Add cilantro, gently stirring to combine.
Cover with plastic wrap and refrigerate until cold, stirring occasionally, about 2 hours.

For ancho BBQ sauce:
Melt butter in a large saucepan over medium heat. Add garlic and onion, cooking until fragrant and softened, about 4 minutes. Add tomato and jalapeno, cooking until tomato breaks down, about 3 minutes more.
Whisk in ketchup, Worcestershire sauce, honey, lemon juice, chili powder, paprika, sugar, mustard, salt, pepper, and cayenne.
Reduce heat to medium-low and simmer, uncovered, 10 minutes, or until onions are soft and sauce is thickened.
Carefully transfer to a blender and puree until smooth.

For jerk seasoning:
Combine allspice, dry mustard, paprika, granulated onion, lemon pepper, dried hot red pepper flakes, white or black pepper, cayenne, granulated garlic, cinnamon, salt, and thyme in a small bowl. Stir to combine.
Store remaining jerk seasoning in an airtight container for up to 6 months.

For mahi:
Rinse mahi with cold water, and pat dry with paper towels.
Rub each mahi filet with 1 teaspoon oil. Sprinkle first side of each filet with 1 1/2 teaspoons Jerk Seasoning, patting to adhere. Repeat with the second side of each fish.
Transfer mahi to a large plate, lightly cover with plastic wrap, and refrigerate 1 hour.
When ready to serve, heat 1/2 tablespoon oil in a large sauté pan over medium heat. Add 2 mahi filets. Sear each side 3 to 4 minutes, until cooked all the way through. Repeat using remaining 1/2 tablespoon oil and remaining 2 mahi filets.

For Caribbean rice:
Melt butter and olive oil in a large saucepan over medium heat. Add onion, cooking until translucent and tender, about 5 minutes. Add rice, stirring to coat in butter.
Stir in turmeric and salt. Add water, stir a few times, then cover pan. Turn heat to low and cook 20 minutes.
Remove rice from heat and keep covered 10 minutes. Fluff rice with a fork; add chives and fluff again.
For green beans:
While fish is cooking, blanch green beans in boiling salted water until bright green and just tender.
Melt butter in a medium sauté pan over medium-high heat. Drain green beans and add directly to sauté pan, tossing to coat in butter. Season with salt and pepper.
To serve:
Brush barbecue sauce on serving plates, evenly divide rice and green beans among plates. Top each with a mahi filet. Serve with more sauce and tropical salsa spooned over top.