Grilled Plantains

• 4 very ripe plantains, soft but not mushy (with blackened skins)
• Freshly ground black pepper to taste
• 2 teaspoons ground cinnamon
• Salt to taste, optional

1. Gently roll the plantains back and forth across the table to soften before grilling.
2. Peel and slice the plantains into long, bias-cut slices 1/4-inch thick.
3. Season on one side with pepper, cinnamon and with salt, if desired.
4. Grill plantains before grilling the swordfish or, if there is enough room, grill plantains and fish simultaneously, cooking plantains a couple of minutes at the most on each side.
5. Plantains do not have to be hot.
6. Arrange on the plate with swordfish and salsa.

very ripe plantains, freshly ground black pepper, ground cinnamon, salt

Taken from cooking.nytimes.com/recipes/11903 (may not work)