Grilled Plantains With Citrus Glaze Recipe - Cooking Index
Grilled Plantains With Citrus Glaze Recipe - Cooking Index
Ripe plantains take extremely well to the grill. You could serve them as is (seasoned with just salt), but I like to brush a not-too-sweet citrus glaze over the pieces when they are almost done. (Don't brush on the glaze earlier; or it will burn.) Grilled plantains are great with grilled pork, beef or chicken.
Type: Vegetables| 1/2 cup | 118ml | Orange juice |
| 2 tablespoons | 30ml | Lime juice |
| 1 tablespoon | 15ml | Brown sugar |
| 2 tablespoons | 30ml | Ripe plantains (large) |
| = (yellowish black or black) | ||
| 1 tablespoon | 15ml | Canola |
| = (or other tasteless oil) | ||
| Salt - to taste |
Light a grill fire.
Combine the orange juice, lime juice, and brown sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Simmer until the mixture thickens to the consistency of a thin syrup, about 3 minutes. Remove from the heat and set aside.
Trim the pointed ends from the plantains. Cut the plantains into 3-inch chunks. Use a paring knife to slit the skin lengthwise in several places on each piece. Carefully remove the skin with your fingers and discard it. Cut each 3-inch chunk in half lengthwise. Toss the plantains, oil, and salt to taste in a large bowl.
Grill the plantains over a medium-hot fire, turning once, until browned, about 7 minutes. Brush the glaze over the plantains and continue to grill, turning once, until richly colored, about 2 minutes. (It's fine if the plantains blacken in spots.) Serve immediately.
This recipe yields 4 side-dish servings.
Source:
Vegetables Every Day: The Definitive Guide to Buying and Cooking - Today's Produce With over 350 Recipes by Jack Bishop
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