Paleo Banku with Grilled Tilapia

Ingredients

• 1 medium head Cauliflower
• 2 ripe Plantain
• 4 6oz each Tilapia fillets
• 2 tbsp Ginger
• 4 cloves Garlic
• 0.5 whole Scotch bonnet pepper
• 2 tbsp Lime juice
• 2 tbsp Palm oil
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Place the 1 medium head of cauliflower in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the cauliflower is very tender when pierced with a fork. While the cauliflower steams, peel the 2 ripe plantains and place them in a separate pot of boiling water. Boil for 15-20 minutes, or until the plantains are very soft when pierced with a fork.
2. 2Drain the cooked cauliflower and plantains. Transfer them to a food processor. Blend until smooth and slightly sticky, adding a tablespoon of water at a time if needed to reach a dough-like consistency. The mixture should be firm enough to shape.
3. 3Shape the cauliflower and plantain mixture into 4 balls or oval shapes, similar to the size of a small fist. Set these aside.
4. 4In a medium bowl, combine the 2 tablespoons of minced ginger, 4 cloves of minced garlic, the 0.5 scotch bonnet pepper (finely minced, removing seeds for less heat if desired), 2 tablespoons of lime juice, 2 tablespoons of palm oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir well to create a marinade.
5. 5Add the 4 6oz each tilapia fillets to the bowl with the marinade. Turn the fillets to coat them evenly. Let them marinate for at least 30 minutes at room temperature.
6. 6Preheat your grill to medium-high heat (approximately 400°F or 200°C).
7. 7Place the marinated tilapia fillets on the preheated grill grates. Grill for 4-5 minutes per side, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
8. 8Serve the grilled tilapia immediately with the paleo banku shapes.

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