Wednesday, March 2, 2011

Roasted Plantains

Plantains are commonly seen in the tropical regions, but I simply adore them. What an easy, yet unusual side dish.
They also contain vitamin A, potassium and fiber....and much less sugar than their cousin, the banana.

Read More after the jump

3 large plantains, ripe- yellow with black marking
Chili Powder
Olive Oil
Salt & Pepper

1. Slice plantains on the bias, about a 1/2 inch thick. Toss with Chili Powder, Salt & Pepper
2. In a cast iron skillet, over medium/high heat brown your plantains on each side, using Olive Oil, then transfer to a baking sheet.

3. Bake until soft to the touch, about 12 minutes.
4. Remove from the oven and squeeze fresh lime juice all over them. Serve immediately

Serve with your favorite fish. 
Served here with pan seared Black Sea Bass, Parsley Cilantro puree, and Black Bean Compote.


1 comment:

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