Barley Free Coconut Crusted Halibut
Flaky halibut gets a golden, tropical makeover here, with a crust built from shredded coconut and cassava flour that crisps up beautifully in the pan. The cassava flour is the real workhorse — it binds the coating without any grain-based fillers, so there's no need to hunt down specialty products or stress about hidden gluten-adjacent ingredients sneaking into your dinner. Coconut aminos and a squeeze of fresh lemon juice act as the binder, adding a subtle savory-bright note that plays perfectly against the warm ginger and turmeric seasoning on the fish. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying a genuinely impressive plate. Serve it with extra lemon wedges and a scatter of fresh parsley, and it looks like something you'd order at a coastal restaurant — except you made it at home, and you know exactly what went into it.
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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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