Coconut Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — are naturally sweet and starchy, and a quick sauté in ghee turns them into something genuinely special. The ghee gives each round a deep, caramelized crust without any of the tropical oils that tend to sneak into plantain recipes and make them off-limits for people avoiding coconut. Once both sides are golden and tender, a hit of fresh lemon juice cuts through the richness, and a shower of dill adds an herby brightness that makes the whole dish feel a little unexpected. It's a combination that sounds unusual until you taste it — and then it makes complete sense. A pinch of red pepper flakes at the end is optional, but it adds just enough heat to keep things interesting. This comes together in one skillet with minimal cleanup, making it an easy weeknight side or a standout addition to a weekend brunch spread. Serve it immediately while the edges are still crisp and the dill is fragrant.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
- 2 tbsp ghee
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh dill, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat the ghee in a 12-inch skillet over medium heat until shimmering and the foam subsides, about 1 minute.
- 2
Arrange the plantain rounds in a single layer in the skillet — work in two batches if needed to avoid crowding. Season with the salt and pepper. Cook undisturbed for 3–4 minutes, until the undersides are deep golden brown and the edges look caramelized.
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