Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears fast. Green plantains get double-fried in coconut oil — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender center. The finishing touch is what makes them special: a quick pan sauce of minced garlic, turmeric, and fresh lime juice gets poured right over the top, then scattered with thinly sliced basil for a pop of color and herby freshness. Turmeric gives the whole platter a gorgeous golden hue without overpowering the other flavors. This recipe is naturally built around plants and simple pantry staples, so it fits a pescatarian table without any substitutions or workarounds needed. Serve them immediately with extra lime wedges and watch them vanish before you even sit down.
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Peel the plantains by cutting off both ends, scoring the skin lengthwise, and pulling it away. Cut each plantain crosswise into 1-inch rounds.
Heat the coconut oil in a large skillet over medium heat until shimmering and a plantain round sizzles immediately on contact. Add the plantain rounds in a single layer and fry for 3–4 minutes per side, until pale golden and just tender when pierced with a fork. Work in batches if needed to avoid crowding.
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