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Add a photoServings: 4
Ingredients
- 1/2 c. orange juice
- 2 Tbsp. lime juice
- 1 Tbsp. brown sugar
- 2 lrg ripe plantains (yellowish black or possibly black)
- 1 Tbsp. canola (or possibly other tasteless oil) Salt to taste
Directions
- 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 till the mix thickens to the consistency of a thin syrup, about 3 min. 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 throw away 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-warm fire, turning once, till browned, about 7 min. Brush the glaze over the plantains and continue to grill, turning once, till richly colored, about 2 min. (It's fine if the plantains blacken in spots.) Serve immediately.
- This recipe yields 4 side-dish servings.
- Comments: 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 pcs when they are almost done. (Do not brush on the glaze earlier; or possibly it will burn.) Grilled plantains are great with grilled pork, beef or possibly chicken.
- Today's Produce With over 350 Recipes" by Jack Bishop"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 32 | 34% |
| Total Fat 3.67g | 5% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 221mg | 6% |
| Total Carbs 16.51g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.43g | 7% |
| Protein 0.63g | 1% |
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