Emulsifier 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. Ripe plantains — the ones with deeply spotted, nearly black peels — develop an incredible natural sweetness when they hit a hot skillet, and a quick toss with cumin and sea salt gives them a savory edge that keeps things interesting. Coconut oil is the only fat here, which means there are zero emulsifiers, stabilizers, or additive-laden cooking sprays to worry about — just clean, whole ingredients doing exactly what they're supposed to do. The diagonal cut maximizes surface area, so you get more of that gorgeous golden crust in every bite. A generous squeeze of fresh lime over the hot slices right before serving brightens everything up and cuts through the richness beautifully. This is one of those recipes that looks and tastes far more impressive than the effort involved, and it pairs well with practically anything on your plate.
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 (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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!