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.

Recipe by Cooking Light June 2002

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
2 servings (serving size: 1 fillet, 1 tablespoon sour cream, 1/4 cup salsa, and 2 plantain pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan coated with cooking spray over medium-high heat.

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  • Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.

  • Drizzle fish with juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish with salsa and sour cream, and serve with plantain pieces. Garnish with chopped cilantro, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

307 calories; calories from fat 12%; fat 4g; saturated fat 1.4g; mono fat 0.4g; poly fat 0.6g; protein 35.7g; carbohydrates 33.1g; fiber 2.7g; cholesterol 68mg; iron 2.3mg; sodium 702mg; calcium 80mg.