An Epic Fight Ends With Herb-Marinated Cod With Plantains & Black Beans

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Marinated grilled cod with black beans and plantains

Marinated grilled cod with black beans and plantains aka an apology

Yesterday, I had an epic fight with my husband. It was one of THOSE. A brutal, push-each-other’s-buttons complete with tears, accusations and furrowed brows that show frustration. If you were watching us, anyone would have been uncomfortable enough to leave the room. Don’t ask what it was about, fights like these are foolish. The subject wasn’t the problem, we weren’t listening to the other, and self-righteousness stepped in.

For a moment, we became strangers.

Never mind that neither of us had eaten (grumpy hunger), were not looking forward to the work day (overworked), had little sleep the night before (exhausted) and haven’t really spent much time together in the last few weeks (undersexed). Put that together with a gardener’s leaf blower outside our window and something or someone is bound to blow.

So when my husband put a serving of herbed cod, black beans and plantains in front of me at dinner time, all was forgiven. But only after I made him a fantastic breakfast that morning, which will be in a blog post next week.

I guess this recipe/peace offering is a reminder to be good to each other. And not let that other stuff get in.

He used canned Cuban black beans from Trader Joe’s as a shortcut, but who cared? Not me. I only cared that I had a husband cooking for me.

Brazilian Themed Cod With Black Beans & Plantains

  • 12 ounces of wild cod
  • 1/4 cup olive oil
  • 1 small onion, chopped
  • 3 large cloves of garlic
  • 1/2 cup white wine
  • 1/2 teaspoon paprika
  • 1 healthy handful of fresh mint leaves
  • 1 large plantain, really ripe with mostly black skin on the outside
  • 2 tablespoons pure coconut oil for cooking plantains, or olive oil
  • 1 can of Trader Joe’s Cuban black beans (but if you have time, make your own recipe)

Clean the fish and put in a glass container where it lays flat. Put the onion, garlic, wine, paprika and mint in a food processor or blender. Pour it over the fish, and let it marinate for at least an hour.

Turn on the grill. While waiting for the heat to do it’s magic, peel the plantain and slice it. I prefer slightly thick. Heat up a sautée pan, and add two tablespoons of coconut/olive oil over a low-medium heat. Add the plantains and turn after four minutes. Do the same to the other side, throw the fish on the grill. The four minutes per side does it for me, and if you squeeze the flesh of the fish and it’s fairly firm – it’s done.

Now some people (especially our Cuban and Brazilian friends) are going to go after my husband for NOT preparing the black beans from scratch. But give the man a break, he shopped, prepped and cooked while finishing a 65 hour work week. Were they great? No. But will they do in a pinch with a pinch of salt and herbs? Absolutely.

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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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