Seed Oil 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. Ghee is the only fat in this recipe, which means you're completely clear of the refined vegetable and seed oils that sneak into so many pan-fried dishes. The plantains cook low and slow until the edges caramelize into deep golden rounds that are tender all the way through. A hit of fresh lemon juice and zest right at the end cuts through the richness and brightens everything up, while chopped dill adds an herby, almost floral note that makes the whole dish feel a little unexpected. A pinch of red pepper flakes is optional, but if you like a little heat against that natural sweetness, don't skip it. This is the kind of side dish that disappears fast — serve it immediately straight from the skillet while the edges are still crisp.
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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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