Grilled plantains with mojo

  • For the grilled plantains
  • 4 green plantains
  • For the mojo sauce
  • 1/4 tsp whole cumin seeds
  • 4 tbsp extra-virgin olive oil, plus more for brushing
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 120ml fresh lime juice
  • 1 tsp chopped fresh oregano leaves or 1 tsp dried, crumbled
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 jalapeno chilli, seeded and minced
For the mojo sauce:
1) Toast the cumin seeds in a small frying pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.

2) 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.

For the grilled plantains:
1) Preheat griddle or outdoor barbecue to high heat. Cut plantains in half lengthwise and brush lightly with olive oil.

2) Place on barbecue or griddle pan, 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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