Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your grill to medium-high heat, then peel 3 large green plantains and slice them into 1/2-inch thick rounds, brushing each side with 1 tablespoon of olive oil.

2. 2

   Place the oiled plantain rounds on the preheated grill and cook for 4-5 minutes per side until tender with visible grill marks, then remove and set aside; meanwhile, season 1.5 pounds of white fish fillets with 1 teaspoon of salt and 0.5 teaspoon of black pepper and grill them for 3-4 minutes per side until cooked through.

3. 3

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 medium red onion, finely diced, and cook for 5 minutes until softened.

4. 4

   Stir in 3 cloves of minced garlic, 1 small red bell pepper, finely diced, 1 teaspoon of ground cumin, and 1 tablespoon of aji amarillo paste, cooking for another 3 minutes until fragrant.

5. 5

   Pour in 1 can (13.5 ounces) of full-fat coconut milk and whisk in 3 tablespoons of tahini until thoroughly combined and the sauce begins to gently simmer.

6. 6

   Gently add the grilled fish fillets into the simmering coconut sauce, ensuring they are partially submerged, and continue to simmer for 5-7 minutes, allowing the flavors to meld and the fish to finish cooking if needed.

7. 7

   Stir in 1/4 cup of fresh cilantro, chopped, and 2 tablespoons of fresh lime juice just before serving, adjusting seasoning with additional salt or pepper to taste.