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Categories:Viewed: 5 - Published at: 6 years ago
Ingredients
- 4 very ripe plantains, soft but not mushy (with blackened skins)
- Freshly ground black pepper to taste
- 2 teaspoons ground cinnamon
- Salt to taste, optional
Method
- Gently roll the plantains back and forth across the table to soften before grilling.
- Peel and slice the plantains into long, bias-cut slices 1/4-inch thick.
- Season on one side with pepper, cinnamon and with salt, if desired.
- Grill plantains before grilling the swordfish or, if there is enough room, grill plantains and fish simultaneously, cooking plantains a couple of minutes at the most on each side.
- Plantains do not have to be hot.
- Arrange on the plate with swordfish and salsa.
