With simple ingredients and a quick cook time, grilled fish with fried plantains will be on the dinner table before you know it!
- 3/4 cup coconut oil
- 3 ripe (green-yellow) plantains, cubed
- 1 1/2 teaspoons sea salt, divided
- 1 medium yellow onion, chopped
- 3 tomatoes, chopped
- 1 jalapeño or serrano pepper, chopped (optional)
- 3 tablespoons water
- 2 cod fillets (5-ounces each)
- 1/4 teaspoon ground black pepper
- Heat coconut oil in a skillet over medium-high heat. Sprinkle the raw plantains with 1 teaspoon salt. Add the plantains to the skillet. Fry for 3-5 minutes or until they are golden brown. If the plantain pieces aren’t completely submerged in the oil, you’ll have to stir once or twice while frying. Remove from the oil and drain on a wire rack positioned over a tray or plate to catch the excess oil. Depending on the size of your skillet, you’ll need to do this in batches.
- In the same skillet and oil, fry the onion, tomato, and pepper (if using) for 3 minutes, stirring often. Add the water, reduce heat, and simmer for several minutes until the mixture has reduced to a thick sauce.
- Season the fish with remaining salt and ground black pepper. Preheat a grill to medium to medium-high heat. Oil the grates using a grill brush and coconut oil, or if you’d prefer not to grill directly on the grates heat a cast iron skillet on the grill. Add the fish and cook for 2-3 minutes on each side, depending on the thickness of the fillets.
- Place the plantains on a plate, cover them with grilled fish, and pour the tomato sauce overtop.
Keywords: fried plantains, grilled fish