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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
Nutritional analysis per serving (8 servings)
44 grams carbs; 167 calories; 3 grams fiber; 316 milligrams sodium; 2 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Gently roll the plantains back and forth across the table to soften before grilling. Peel and slice the plantains into long, bias-cut slices ¼-inch thick. Season on one side with pepper, cinnamon and with salt, if desired.
- Step 2
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.
- Step 3
Arrange on the plate with swordfish and salsa.
Step one may be done a day ahead
Private Notes