Mustard 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 or nearly black peels — bring a natural sweetness that gets even better when it hits a hot skillet of coconut oil and develops those gorgeous golden-brown edges. A dusting of cumin and sea salt before searing adds just enough savory depth to balance the fruit's richness without overpowering it. The whole thing comes together in a single skillet, and a generous squeeze of fresh lime over the hot slices at the end brightens every bite. For anyone navigating condiment-heavy cuisines where hidden ingredients can sneak into even simple dishes, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is. It's Whole30-compliant, completely plant-based, and proof that the most satisfying food is often the simplest. Serve these straight from the pan while they're still sizzling for the best texture and flavor.
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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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