Part 4/6:
While the fish bakes, two quick side dishes elevate the meal. The first is a chickpea salad, made effortlessly with canned chickpeas, diced red onion, tomato, cilantro, and green onions. A hint of ginger powder, olive oil, and zesty lemon (both juice and zest) come together to create a refreshing flavor profile. The salad is versatile, easily substituting the chickpeas with white beans, corn, or lentils.
Next, the host turns to preparing grilled plantains. Simple and effective, a drizzle of olive oil accompanies the plantains in the hot pan until they reach a delightful golden color, seasoned lightly with salt and pepper. The flavor of the plantains complements the fish, making for a harmonious pairing.