Green Plantain Canoes with Coconut Dogfish, White Beans and Sweet Pepper Relish

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green plantain halves on a baking tray, brush them with 15 ml (1 tbsp) vegetable oil, and season with 2 g (1/2 tsp) salt and a pinch of black pepper. Bake for 25 to 30 minutes, turning halfway through, until golden outside and tender inside.

2. 2

   While the plantains bake, heat the remaining vegetable oil in a large skillet over medium heat. Add the onion, half of the sweet pepper, and the garlic. Cook for 4 to 5 minutes until the onion turns translucent.

3. 3

   Add half of the tomato, the cumin, sweet paprika, 2 g (1/2 tsp) salt, and the remaining black pepper. Cook for 3 minutes, stirring, until the tomato breaks down slightly.

4. 4

   Stir in the shredded dogfish and mix well with the sofrito. Pour in the coconut milk and cook over medium-low heat for 8 to 10 minutes, until you have a moist but not runny filling. Add half of the cilantro and 15 ml (1 tbsp) lime juice. Adjust salt if needed.

5. 5

   In a small saucepan, combine the white beans with 60 ml (1/4 cup) water, a pinch of salt, and 15 ml (1 tbsp) lime juice. Cook over low heat for 5 minutes and lightly mash with a fork to create a creamy texture with some whole beans remaining.

6. 6

   For the sweet pepper relish, mix the remaining sweet pepper, the remaining tomato, the remaining cilantro, 30 ml (2 tbsp) lime juice, and a pinch of salt in a bowl. Let it rest for 5 minutes so the flavors can blend.

7. 7

   Remove the plantains from the oven and, using a spoon, gently press the center of each half to form a canoe. If desired, return them to the oven for 5 more minutes at 220 °C / 425 °F so they become firmer.

8. 8

   Fill each plantain canoe with a layer of creamy white beans, then add the coconut dogfish, and finish with the sweet pepper relish. Sprinkle the grated hard white cheese on top and serve hot.