Grilled Plantain and Smoked Fish Skewers with Spicy Pepper Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet grilled plantains paired with smoky fish on skewers, served with a fiery Cameroonian-inspired pepper sauce for an irresistible street food snack. This African-inspired seafood recipe, ready in about 35 minutes, pairs ripe plantains, smoked fish fillets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 African cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Thread 1-inch chunks of 2 peeled ripe plantains alternately with pieces of 8 oz flaked smoked fish onto 8 soaked wooden skewers.
  2. Step 2: In a blender, combine 1 large diced red bell pepper, 1 small seeded scotch bonnet pepper, 2 minced garlic cloves, 2 tbsp lime juice, and 3 tbsp olive oil. Blend until smooth to create the spicy pepper sauce.
  3. Step 3: Brush the skewers lightly with olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Grill the skewers for 10-12 minutes, turning every 3 minutes until the plantains are golden and slightly charred, and the fish is heated through.
  5. Step 5: Serve the skewers hot with the spicy pepper sauce on the side for dipping.

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