Anti Inflammatory Coconut Crusted Halibut
Flaky, golden, and packed with warm spice, this pan-seared halibut is the kind of weeknight dinner that feels far more impressive than the effort it takes. The crust is built from unsweetened shredded coconut and cassava flour, giving you a satisfying crunch without any of the inflammatory grains or refined starches that can sneak into traditional breaded fish. Turmeric and ginger — two of the most celebrated anti-inflammatory ingredients in any kitchen — season the fillets directly, so every bite carries that earthy, golden warmth. Coconut aminos stand in as the binder, adding a subtle savory depth while keeping the whole dish free from soy and gluten. Cooking in coconut oil over medium heat lets the crust develop a deep, even golden color that releases cleanly from the pan — no soggy coating, no sticking. A squeeze of fresh lemon at the end brightens everything up and balances the richness of the coconut beautifully. It's a genuinely craveable plate that just happens to check every box for eating with intention.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!