Almond Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of shredded coconut and cassava flour that crisps up beautifully in the pan. The binder is a clever mix of coconut aminos and fresh lemon juice — no eggs, no wheat, and absolutely no tree nut flours sneaking in to complicate things. Ground turmeric and ginger season the fish itself before it ever hits the crust, so every bite is warm and aromatic all the way through. Cooking in coconut oil pushes that toasted coconut flavor even further, giving you a crust that's genuinely crunchy and deeply golden rather than pale and soggy. This is the kind of dish that looks impressive on a plate but comes together in a single skillet with straightforward steps anyone can follow. A squeeze of lemon at the end cuts through the richness and makes the whole thing feel bright and fresh. Whether you're cooking for a crowd or just a weeknight dinner, this one delivers restaurant-level results without any of the ingredient stress.
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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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