Authentic Costa Rican Casado: Grilled Fish, Rice, Beans, and Plantains

Prepare the fish: Pat fish fillets dry. In a small bowl, combine 1 tablespoon olive oil, garlic powder, cumin, 1/2 teaspoon salt, and black pepper. Rub the mixture evenly over both sides of the fish fillets. Set aside to marinate for 10 minutes.

Cook the rice: In a medium saucepan, combine 1 cup white rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

Prepare the black beans: While the rice cooks, heat a small saucepan over medium heat. Add the rinsed and drained black beans, diced red onion, and minced garlic. Cook for 5 minutes, stirring occasionally, until the onion softens. Stir in the chopped cilantro and cook for 1 minute more. Season with salt to taste.

Fry the plantains: Peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry the plantain slices for 2-3 minutes per side, until golden brown and caramelized. Remove and drain on paper towels.

Grill the fish: Heat a grill pan or outdoor grill to medium-high heat. Place the marinated fish fillets on the hot grill. Cook for 4-5 minutes per side, or until the fish is opaque throughout and flakes easily with a fork.

Assemble the Casado: Divide the cooked rice, black beans, grilled fish, and fried plantains among 4 plates. Serve immediately.