AIP Friendly Coconut Crusted Halibut
Flaky, golden halibut with a shatteringly crisp coconut crust is the kind of weeknight dinner that feels far more impressive than the effort involved. Each fillet gets seasoned with ground ginger and turmeric before being pressed into a coating of unsweetened shredded coconut, cassava flour, and fresh parsley — ingredients that work beautifully together without any grains, legumes, eggs, or nightshades in sight. A quick dip in coconut aminos and lemon juice acts as the binder, giving the crust something to grip while adding a subtle savory brightness that makes every bite sing. The fillets cook in coconut oil over medium heat, and when that crust releases cleanly from the pan in a deep golden sheet, you'll know it's ready to flip. Sticking to the autoimmune protocol often means sacrificing texture and satisfaction, but this recipe genuinely delivers both. Serve the fillets straight from the skillet with lemon wedges and a scatter of fresh parsley, and dinner for four is done in under thirty minutes.
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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
- 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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