Recipe by Doug E. Fresh, courtesy of McCormick
Makes 4 servings.
3 medium plantains, peeled and chopped
1/2 cup plus 2 tablespoons Thai Kitchen® Coconut Milk, divided
1 1/2 teaspoons salt, divided
1 tablespoon butter
2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon McCormick® Ground Allspice
1/4 teaspoon McCormick® Ground Cinnamon
2 tablespoons oil
4 each (6-ounce) skinless cod fillets (about 1-inch thick)
Fresh cilantro leaves
Pickled red onion (click here recipe)
Thinly sliced red bell pepper
Place plantains in small saucepan. Add enough water to cover by 1-inch. Stir in 1/2 cup of the coconut milk. Bring to boil on high heat; reduce to medium and simmer until plantains are tender, about 18 to 22 minutes. Drain, reserving 1 cup of the cooking liquid. Return plantains to saucepan.
Mash plantains using potato masher or back of a fork. Stir in remaining 2 tablespoons coconut milk, 1 teaspoon of the salt, butter and 3/4 cup of the reserved cooking liquid until smooth. Add additional cooking liquid, as needed, until desired consistency is reached. Cover and keep warm.
Meanwhile, mix remaining 1/2 teaspoon salt, garlic powder, thyme, crushed red pepper, allspice and cinnamon in small bowl. Pat fish dry with paper towels. Sprinkle tops of filets evenly with spice mixture.
Heat oil in large nonstick skillet on medium-high heat. Place fish in skillet; cook 2 to 3 minutes per side, or until well-browned and cooked through (fish should flake easily with a fork). Serve cod with mashed plantains, sprinkled with cilantro and topped with pickled red onion and bell pepper.
Tip: Swap in your favorite white fish in place of the cod, or switch up the protein and try with boneless chicken breasts or thighs (about 1 1/2 pounds). Cook chicken 6 to 8 minutes per side on medium heat, or until cooked through.
Recommended Side Dish: Braised Kale
2 pounds fresh kale
2 tablespoons olive oil
1 medium yellow onion, chopped
1 1/2 teaspoons McCormick® Garlic Powder
1/2 teaspoon McCormick® Crushed Red Pepper
1/4 teaspoon McCormick® Thyme Leaves
2 cups vegetable stock
1 teaspoon salt
2 medium plum tomatoes, chopped
Wash kale thoroughly. Remove and discard stems and center ribs. Coarsely chop and set aside. Heat olive oil in 4-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in garlic powder, red pepper and thyme. Cook 1 minute.
Stir in kale, stock and salt. Bring to boil. Reduce heat to medium-low; cover and simmer about 15 to 20 minutes or until kale is tender. Stir in tomatoes.
Serve kale alongside the mashed plantains and cod, topped with pickled red onion and bell pepper. Garnish with cilantro.