Enjoy a healthier twist on a classic Caribbean dish with these golden pan-seared plantains, perfect for a quick and flavorful snack or side.
Peel the ripe plantains and slice them into 1/4-inch thick rounds.
Use a sharp knife to make peeling and slicing easier.
Preheat a non-stick skillet over medium heat.
Ensure the skillet is hot enough to create a nice sear on the plantains.
Place the plantain slices in a single layer in the skillet. Add water to cover the bottom of the skillet.
Adding water helps to soften the plantains while cooking.
Cook for about 3 minutes until the water evaporates and the plantains begin to soften.
Keep an eye on the skillet to avoid burning.
Lightly spray the tops of the plantains with cooking spray and flip them over.
Spraying the tops ensures even browning.
Cook for another 2 minutes until the plantains are golden and slightly crispy.
Adjust the heat if necessary to prevent overcooking.
Serve the plantains warm as a snack or side dish.
Garnish with a sprinkle of salt or a drizzle of honey for added flavor.
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