Grilled Plantains with Mojo

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/4 teaspoon whole cumin seeds
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup fresh lime juice
  • 1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 jalapeno chile, seeded and minced
  • 4 green plantains
Directions
  • Toast the cumin seeds in a small skillet over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.

  • Heat the olive oil and garlic along with the toasted cumin over medium-high heat and cook until garlic begins to sizzle, about 2 minutes. Put in a non-reactive bowl and stir in lime juice, oregano, salt, pepper, and jalapeno.

  • Preheat stove top or outdoor grill to high heat. Cut plantains in half lengthwise and brush lightly with olive oil. Place on grill, skin-side down, and cook until soft about 3 to 4 minutes per side. Transfer to a platter and serve with the mojo sauce.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.


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