Grilled Fish with Sofrito Sauce and Plátanos Asados
2 servings

Olive oil-flavored cooking spray
1 underripe plantain
1/8 teaspoon salt, divided
2 (6-ounce) grouper fillets (about 1/2 inch thick)
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
½ cup Sofrito Sauce (below)
2 tablespoons reduced-fat sour cream
Chopped cilantro (optional)
1 green plantain

Sofrito Sauce
3 tablespoons olive oil , ½ cup diced onion, ½ cup seeded & diced green bell pepper, 7 cloves garlic
1 teaspoon salt, ¼ teaspoon pepper , ½ teaspoon dried oregano
* Run sofrito ingredients thru blender, no need to cook

Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.

Drizzle fish with lime juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish and plantains with sofrito sauce and sour cream, and serve with plantain pieces. Garnish with chopped cilantro.

Yield
2 servings (serving size: 1 fillet, 1 tablespoon sour cream, 1/4 cup salsa, and 2 plantain pieces)