High-Protein Cartagena-Inspired Coconut Seafood & Plantains

1. Air fry or pan cook the plantains until golden (about 10-15 minutes at 380°F in the air fryer).
2. Sear the sea bass in coconut oil over medium heat until golden, then flip and cook until just flaky. Cook the shrimp for 1–2 minutes per side until pink. Remove the cooked seafood.
3. Add the bell pepper to the pan and a touch of broth if needed, then cook for about 2-3 minutes.
4. Pour in the remainder of the broth and coconut milk and simmer for 5–7 minutes. Add an arrowroot or corn starch slurry to thicken the sauce.
5. Plate the sauce with about ⅓ cup coconut rice, then add the sea bass, shrimp, and plantains. Juice some fresh lime on top and add a sprinkle of cilantro.

Optional: Mix shelled edamame into the sauce for an easy extra protein boost.