High Fructose Corn Syrup Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural caramel sweetness that needs absolutely no added syrup or sweetener to shine. That's exactly what makes this dish such a satisfying find: every bit of flavor comes from real, whole ingredients you can actually pronounce. Ghee gives the rounds a gorgeous, deep golden crust on both sides, while a hit of fresh lemon juice and zest cuts through the richness with bright, citrusy contrast. Fresh dill scattered over the top adds an herby, almost unexpected note that makes the whole plate feel a little fancy without any extra effort. A pinch of red pepper flakes at the end is optional, but it adds just enough warmth to keep things interesting. This is the kind of side dish that disappears fast — sweet, savory, and just a little tangy all at once.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!