Walnut 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 from the plate before anything else. Ripe plantains — the ones with deeply spotted, nearly black peels — develop an incredible natural sweetness when they hit a hot skillet, and coconut oil gives the edges that gorgeous, lacquered golden crust. A dusting of cumin adds just enough earthy warmth to keep things interesting without overpowering the fruit's natural flavor. The whole thing comes together in one skillet with a handful of pantry staples, making it as weeknight-friendly as it is impressive. A generous squeeze of fresh lime over the hot slices right before serving is non-negotiable — it cuts through the richness and brightens every bite. If you finish with a pinch of flaky sea salt, you get that sweet-savory contrast that makes people ask for the recipe. Every ingredient here is clean and straightforward, so there's no second-guessing labels or worrying about hidden additives sneaking into your meal.
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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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