Jerk-Marinated Tilapia Salad with Baked Plantain

Baked Plantain

• 1 ripe plantain (if unavailable, may substitute plantain chips)
• 2 tbsp butter melted
• salt and pepper to taste

Jerk Marinade

• 1 Scotch bonnet pepper (if unavailable, may substitute habanero)
• ¾ cup coconut sugar
• ⅓ cup coconut oil melted
• ¾ cup scallions chopped
• ¼ cup ginger chopped
• 2 limes juiced
• 2 tbsp soy sauce
• 3 garlic cloves minced
• 2 cinnamon sticks chopped
• 2 tbsp fresh thyme
• 2 tbsp allspice
• 1 tbsp whole black peppercorns
• 2 tbsp nutmeg
• 1 tbsp salt

Salad Dressing

• ⅓ cup olive oil
• ¼ cup scallion diced
• 2 tbsp shallots diced
• 2 tsp ginger minced
• 2 tbsp agave
• 1 lime juiced and zested

Salad

• 2 Regal Springs Tilapia fillets
• Jerk Marinade
• 4 cups romain lettuce chopped
• 2 cups red cabbage diced
• 1 mango cut into 1-inch slices

1. Preheat oven to 400°F

Baked Plantain

1. Peel and thinly slice the plantain.
2. Lay slices flat on a baking sheet. Drizzle with melted butter and sprinkle with salt and pepper, to taste.
3. Bake for 20 minutes, flipping halfway.

Jerk Marinade

1. While plantain is baking, make the jerk marinade.
2. Add Scotch bonnet pepper, coconut sugar, coconut oil, chopped scallions, ginger, lime juice, soy sauce, garlic, cinnamon, thyme, allspice, whole black peppercorns, nutmeg and salt to a blender.
3. Blend on high until smooth. Set aside.

Salad Dressing

1. In a small bowl or jar, vigorously mix together olive oil, scallions, shallots, ginger, agave, lime juice and lime zest. Set aside.

Salad

1. Toss romaine lettuce and cabbage in a large mixing bowl.
2. Place a grill over medium-high heat. Grill mango for 3 minutes on each side, or until charred. Set aside
3. Cover Regal Springs Tilapia fillets with jerk marinade. Transfer marinated fillets to grill and cook on each side for 1 to 2 minutes.
4. Divide romaine and cabbage into two bowls. Top each with grilled mango, baked plantains and grilled jerk Tilapia.
5. Pour dressing over each salad and enjoy!

Calories are per serving.