Grilled Plantains
- Total Time
- 12 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4very ripe plantains, soft but not mushy (with blackened skins)
- Freshly ground black pepper to taste
- 2teaspoons ground cinnamon
- Salt to taste, optional
Nutritional analysis per serving (8 servings)
167 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 2 grams protein; 316 milligrams sodium
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.
Powered by
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