Beef Free Coconut Crusted Halibut
Flaky, golden, and fragrant with warm spice, this pan-seared halibut is the kind of weeknight seafood dinner that feels genuinely special without requiring much effort. The crust is built from unsweetened shredded coconut and cassava flour, pressed onto each fillet after a quick dip in coconut aminos and fresh lemon juice — a combination that delivers a savory, slightly tangy bite with serious crunch. Ground turmeric and ginger season the fish itself, so every layer of the dish has something going on. Cooking in coconut oil over medium heat lets the crust turn deep golden and caramelized without burning, and the trick of waiting until it releases cleanly from the pan means you get that satisfying crisp exterior every time. Halibut is a naturally mild, firm fish that holds up beautifully to this kind of crust, flaking into clean, tender pieces once it hits 145°F. A squeeze of lemon at the table brightens everything up and keeps the whole plate feeling light. Whether you're cooking for a crowd or just yourself, this one is easy to pull off and genuinely hard to resist.
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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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