Paleo Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains — the kind with peels that are mostly black and deeply spotted — are nature's candy, and pan-searing them in coconut oil turns that natural sweetness into something genuinely spectacular. A quick toss with cumin and fine sea salt before they hit the skillet adds a savory, earthy contrast that keeps every bite interesting rather than one-note. The key is patience: letting each side sear undisturbed until deeply golden and caramelized is what separates a great plantain from a soggy one. 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 clean and grain-free, making this an effortless fit for anyone eating ancestral-style without having to scrutinize a single label. Serve them straight from the pan while they're still sizzling — they don't wait well, and honestly, neither will you.
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!