We've been off the radar, but have no fear, we're still cooking! Rose's triathlon is fast approaching and our lives will once again have a normal rhythm. Until then, we found this Caribbean-style tilapia in the BMK's unpublished archives. Hopefully it will tide you over!
We made this dish a while back when we found fresh tilapia on sale. For this recipe, make sure to select plantains that look like overripe bananas, a green plantain is too starchy! Finish the plate with a simple salsa of black beans, lime, onion, and cilantro.
Serves 4
INGREDIENTS:
- 4 large fillets tilapia (if small, get 2 ea)
- Homemade Jerk Seasoning (see below)
- Cooking spray or spray oil
- 1 can, low sodium black beans, drained and rinsed
- small handful cilantro, minced
- 1/2 red onion, diced
- juice of 1 lime
- sea salt and cracked pepper
- 2 large plantains, peeled
- 1/4 teaspoon allspice
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons garlic powder
- 1 teaspoon white sugar
- 1/4 teaspoon chile powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- Make jerk seasoning and set aside.
- Make black bean salsa by combining black beans, onion, cilantro, lime juice (to taste), salt and pepper.
- Preheat grill to medium and coat rack with cooking spray.
- Coat tilapia with jerk seasoning. Place tilapia on a piece of foil and place it and plantains on grill.
- Cook until fish is flaking and no longer translucent.
- Plantains are done when caramelized and softened.
- Plate fish, top with salsa and serve plantains, sliced on the diagonal alongside.
