Mushroom Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones 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 gets shimmering hot so each round develops a deep, caramelized crust on both sides before the pan even comes off the heat. What makes this dish sing is the finish: bright lemon juice and zest cut right through the richness, and a scatter of fresh dill adds an herby, almost floral note that you wouldn't expect but absolutely won't want to skip. A pinch of red pepper flakes is optional, but it gives the whole thing a gentle kick that balances the sweetness beautifully. Every ingredient here is straightforward and whole-food clean, so there's zero guesswork about what's going into your pan. It comes together in minutes and works as a side dish, a snack, or honestly just something you eat standing over the stove because you can't wait.
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!