Ripe plantains, their skins nearly black in color, are sautéed in butter to make a great accompaniment for suckling pig—or any other dish with Caribbean flair!
serves 12
about 1/4 cup olive oil, or more as needed
about 1/2 pound (2 sticks) unsalted butter, or more as needed
8 large, sweet, very ripe plantains, peeled and cut on a sharp bias into 3/4-inch-thick slices (see Cook’s Note)
Kosher salt
about 2 tablespoons fresh lemon juice
1. Heat the oven to 350 degrees.
2. Heat 2 tablespoons of the oil and 4 tablespoons of the butter in a large frying pan over medium heat. Working in batches, fry the plantain slices until golden brown, 3 to 4 minutes per side. As each batch finishes browning, sprinkle the plantains with a few pinches of salt and 2 teaspoons of lemon juice. Toss well. Place in a large battered baking dish or casserole, and proceed with the next batch, adding more oil and butter as needed. Try to keep the browned slices in one layer as you add them to the baking dish; overlap slightly if necessary.
3. When all the plantains are browned and assembled, serve from the baking dish.
Cook’s Note: To peel plantains, cut off the top and bottom; using a sharp paring knife, score the skin, making four lengthwise cuts from top to bottom, trying not to cut into the fruit beneath. Peel each section of skin like a banana.
