Artificial Food Coloring Free Coconut Crusted Halibut
Flaky halibut gets a golden, crunchy exterior from a coating of unsweetened shredded coconut and cassava flour — no dyes, no additives, just clean ingredients that let the fish shine. The binder here is a quick mix of coconut aminos and fresh lemon juice, which adds a subtle savory brightness without any of the artificial colorings that sneak into conventional soy sauces and condiments. Ground turmeric and ginger season the fillets directly, so every bite carries warmth and depth that comes entirely from real spices. Cooking in coconut oil over medium heat gives the crust that deep, toasty color you want — achieved naturally, not from anything artificial. It's the kind of weeknight dinner that looks impressive on the plate but comes together with a short ingredient list you can feel genuinely good about. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and it's honestly hard to believe something this satisfying requires zero compromise.
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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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