Fish 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 from the plate before anything else does. Ripe plantains — the ones with deeply spotted, almost black peels — develop a gorgeous golden crust in hot coconut oil, with edges that turn jammy and rich right in the skillet. A dusting of cumin adds just enough warmth to keep things interesting without overpowering the natural sweetness of the fruit. The whole thing comes together in one pan with a handful of pantry staples, making it as weeknight-friendly as it is impressive. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and brightens every bite. If you keep a bag of ripe plantains around, this will quickly become your go-to move for a fast, crowd-pleasing addition to any meal.
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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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