Barley Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of side dish that disappears before anything else on the table. The key is starting with deeply ripe plantains — those heavily spotted, nearly black peels signal maximum natural sweetness, which caramelizes beautifully in hot coconut oil. A quick toss with cumin and sea salt before they hit the skillet gives each golden round a subtle savory depth that keeps them from tasting like dessert. The sear is everything here: leaving the slices undisturbed for a few minutes builds that deep, lacquered crust that makes each bite tender inside and crisp at the edges. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and ties the whole thing together. With just a handful of clean, whole-food ingredients, this recipe is naturally free from grains, gluten, and anything processed — no label-reading required.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (peels mostly black or heavily spotted yellow-black)
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the plantains and slice them on a slight diagonal into 1/2-inch rounds. In a small bowl, toss the slices with the fine sea salt and ground cumin until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and the oil coats the pan.
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