Grilled Grouper with Plantains and Salsa Verde
Choose yellow, underripe plantains. To peel a plantain, cut off the top and bottom, make a lengthwise cut through the skin, and peel. While the plantains cook, squeeze the lime juice and mince the cilantro. If your grill pan is large enough, cook the plantains and fish at the same time. Serve with rice tossed with chopped green onions.
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