Step 1

Boil plantains for 25 minutes or until soft enough to mash. Remove from heat and set aside.

Step 2

Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and 2 cloves chopped garlic and cook for 2 minutes. Add peppers, tomato, 2 teaspoons bouillon, red pepper flakes. Cook for 10 minutes or until peppers begin to soften. Stir in vinegar and basil leaves. Remove from heat and keep warm.

Step 3

Remove plantains from water reserve water. Mash plantains with a potato masher. In a medium saucepan, heat remaining oil and add remaining chopped garlic clove. Cook for 30 seconds then add the mashed plantain and remaining 2 teaspoons bouillon. Stir adding reserved water until a wet mash forms. Set aside.

Step 4

Brush fish with oil and sprinkle with salt and pepper. Place on grill pan or skillet over medium high heat. Cover with lid and cook for about 4 minutes on each side until fish flakes when pressed with a fork. Serve topped with peperonata, mashed plantains and a green salad.