Black Pepper Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically caramelize themselves, and this pan-seared version leans all the way into that natural sweetness. The coconut oil gives each slice a gorgeous, deep golden crust while the ground cumin adds just enough earthy warmth to keep things interesting. A generous squeeze of fresh lime over the hot slices at the end is the move — it cuts through the richness and makes every bite pop. For anyone navigating a sensitivity to black pepper, this recipe is a genuine win because the seasoning is simple, intentional, and completely free of it without sacrificing any depth of flavor. The whole thing comes together in one skillet with barely any prep, which makes it an easy side dish or snack on a busy weeknight. Look for plantains with peels that are mostly black or heavily spotted — that's when the sugars are at their peak and the texture turns buttery and tender when seared. Finish with a pinch of flaky sea salt if you have it on hand, and serve immediately while the edges are still crisp.
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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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