MSG Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains — the ones with peels gone mostly black — are nature's candy, and pan-searing them in coconut oil turns that natural sweetness into something genuinely spectacular. A quick toss with fine sea salt and ground cumin before they hit the skillet gives each caramelized round a subtle savory edge that keeps things interesting. The key is patience: letting them sear undisturbed until deeply golden means you get those crisp, lacquered edges with a soft, almost jammy center. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and brightens the whole dish in a way that feels almost restaurant-worthy. Every ingredient here is straightforward and clean — no flavor packets, no seasoning blends, nothing with a hidden additive list to decode. This is the kind of side dish that disappears fast, so consider making a double batch right from the start.
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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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