Grilled Cod with Plantain and Cilantro-Lime Aioli

Instructions

1. 1

   Prepare the cilantro-lime aioli by combining mayonnaise, fresh cilantro, minced garlic, lime zest, and lime juice in a food processor. Pulse until smooth and vibrant green. Season with a pinch of salt and set aside in the refrigerator.

   Tip: Make the aioli up to 2 hours ahead for better flavor development.

2. 2

   Heat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

   Tip: Test grill temperature by holding your hand 4 inches above the grate—you should feel intense heat within 2-3 seconds.

3. 3

   Season the cod fillets on both sides with sea salt and black pepper. Drizzle with 1 tablespoon of olive oil.

   Tip: Pat the fish completely dry before seasoning for better browning and crust formation.

4. 4

   Place cod fillets on the grill skin-side down and cook for 4-5 minutes without moving them. Carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Don't flip the fish too early—this prevents the skin from sticking and creates a nice crust.

5. 5

   Meanwhile, brush plantain slices on both sides with the remaining 3 tablespoons of olive oil and season with salt and a pinch of red pepper flakes.

   Tip: Use yellow plantains for the best balance of sweetness and starchiness.

6. 6

   Place plantain slices on the grill alongside the cod during the last 6-8 minutes of cooking. Grill for 3-4 minutes per side until golden brown and caramelized with grill marks.

   Tip: If plantains cook too quickly on the outside, move them to a cooler section of the grill.

7. 7

   In a small pan, toast the panko breadcrumbs over medium heat with a light spray of oil for 2-3 minutes until golden and fragrant. Season lightly with salt.

   Tip: Watch the breadcrumbs carefully as they brown quickly—stir frequently to prevent burning.

8. 8

   Plate the grilled cod alongside the caramelized plantain slices. Top each cod fillet with a generous dollop of cilantro-lime aioli, arrange avocado slices, and finish with toasted panko breadcrumbs and an extra pinch of red pepper flakes.

   Tip: Serve immediately while everything is hot to enjoy the contrast between warm fish and crispy plantains.