I have always loved those greasy, fried plantains that you get in a Caribbean restaurant. But not because of the grease. The firm texture, the slight banana like sweetness, the crispy edges; kind of like a sweet french fry. I can only imagine the calorie bomb that they are, having never looked it up, thus I resolved to only eat them on rare occasion.
Well, one of those rare occasions came this past December when my sisters-in-law and I went on a little shopping spree and ended up at the Tommy Bahama restaurant in Naples, Florida. They serve their fried plantains with a creamy, sweet dipping sauce that complements the plantains beautifully.