Grilled Plantains with Mojo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 353 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.