Low Sugar Coconut Crusted Halibut
Flaky, golden halibut with a crispy coconut crust is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust is built from unsweetened shredded coconut and cassava flour, seasoned with thyme, parsley, ginger, and turmeric — warm, aromatic, and completely free of any added sweeteners. Instead of an egg wash, the fillets get dipped in a blend of coconut aminos and fresh lemon juice, which acts as a clean, savory binder that also adds a subtle depth to every bite. Coconut aminos is a smart swap here because it delivers that umami richness without the sugar typically found in soy-based sauces. The whole thing comes together in a single skillet with coconut oil, giving you a beautifully caramelized crust on both sides without any fuss. A squeeze of fresh lemon at the end brightens everything up and lets the natural sweetness of the fish shine through on its own terms. It's a genuinely satisfying plate that proves you don't need a single gram of added sugar to make something feel indulgent.
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Learn more →Ingredients
4 servings
- 4 halibut fillets (about 6 oz each), skin removed
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 3 tbsp coconut oil
For the crust
- 1 cup unsweetened shredded coconut
- 2 tbsp cassava flour
- 1 tbsp fresh parsley, finely chopped
- ½ tsp dried thyme
- ¼ tsp fine sea salt
For the binder
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving
- fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the halibut fillets completely dry with paper towels. In a small bowl, combine the salt, ground ginger, and ground turmeric, then sprinkle the mixture evenly over both sides of each fillet.
- 2
In a shallow dish, stir together the shredded coconut, cassava flour, parsley, dried thyme, and the 1/4 tsp salt until evenly combined.
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