Shellfish Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of simple side dish that somehow feels like a treat. The key is starting with deeply ripe plantains — those heavily spotted, almost-black peels signal maximum natural sweetness, which caramelizes beautifully in hot coconut oil. A dusting of cumin adds just enough earthy warmth to balance the sweetness, and a generous squeeze of fresh lime at the end cuts right through the richness. The whole thing comes together in one skillet with a short ingredient list that's entirely Whole30-compliant and completely free of any ocean-derived proteins or hidden additives to stress over. Searing in batches without crowding the pan is the move that gets you those deep golden edges rather than a soggy steam situation. Finish with a pinch of flaky salt and serve immediately — these are absolutely best eaten hot, straight off the pan.
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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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