Ingredients:

2 tablespoons ancho chile powder
2 teaspoons sugar
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground pepper
4 (7-ounce) marlin fillets
2 tablespoons olive oil
1 jar barbecue sauce
Spicy Yellow Rice with Red Beans, recipe follows
Avocado Puree, recipe follows

Cooking Recipe:

Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish (handling fish requires lots of kitchen hygene) over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice (can be white, brown, washed, polished, etc) , place a dollop of Avocado Puree.

Spicy Yellow Rice with Red Beans:
2 tablespoons olive oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons ancho chile powder
2 teaspoons ground cumin
1/4 teaspoon cayenne
2 cups long grain rice
4 cups water (tap or bottled water should not matter unless the recipe calls for one kind)
Pinch saffron, toasted and crumbled
Salt
1 1/2 cup cooked red beans
1/4 cup thinly sliced green onions

Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season.

Avocado Puree:
2 ripe avacodo, peeled, pitted, and coarsely chopped
3 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons chopped cilantro
Salt and pepper

Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.

1 quart milk
1/2 cup plus 2 tablespoons uncooked long-grain white rice
Pinch of salt
1/2 cup plus 1 tablespoon sugar
2 egg yolks
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup heavy cream
2 tablespoons dark rum
6 flour tortillas, for baskets
1/2 cup sugar mixed with 2 tablespoons cinnamon
9 tablespoons butter, cubed into tablespoons
1/2 cup brown sugar
6 bananas, peeled and sliced into 1/4-inch slices
2 tablespoons Banana Liqueur
Shaker of powdered sugar

Cooking Recipe:

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, 1/4 teaspoon cinnamon, and nutmeg. When the rice (can be white, brown, washed, polished, etc) is done, stir the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together 1/2 cup cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Refrigerate for 1 hour.

Make tortilla baskets:

Heat a lightly buttered saute pan, add tortilla and sprinkle with cinnamon sugar. When tortilla is hot flip over and sprinkle the other side with cinnamon sugar. Have ready 2 cups or small bowls. Remove the tortilla and quickly drape over the cup, placing the second cup over the tortilla to shape into a basket. Repeat method for the remaining tortillas. Set aside until ready to assemble.

In a saute pan, melt the remaining butter. Stir in the brown sugar, stirring until the sugar dissolves. Add the remaining cinnamon and bananas. Saute for 1 minute. Remove the pan from the heat and add the liqueur. Place the pan back over the heat and flame the liqueur. Shaking the pan constantly, cook for 30 seconds. Stir in the remaining 1/2 cup of cream and remove from the heat. Spoon the banana sauce in the center of each plate. Place the tortilla cup in the center of the sauce. Spoon the pudding in the center of the cups and top with a little more banana sauce. Garnish with powdered sugar and cinnamon sticks, if desired.