Oats 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 — bring a natural sweetness that gets even more intense when they hit a hot skillet of coconut oil. A dusting of cumin and sea salt before searing adds just enough savory depth to balance all that caramel richness. The technique is simple: let them sit undisturbed until the edges go golden and lacquered, flip once, and you're done. A generous squeeze of fresh lime over the hot slices at the end cuts through the sweetness and ties everything together beautifully. Every ingredient here is naturally free of grains and grain-derived additives, so there's nothing to second-guess — just clean, whole-food cooking from start to finish. Serve them immediately while the edges are still crisp and the centers are soft and yielding.
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!