BHA & BHT Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, wrapped in a golden crust of unsweetened shredded coconut and cassava flour that crisps up beautifully in coconut oil. The seasoning blend of turmeric, ginger, and thyme gives each fillet a warm, aromatic depth that makes this dish feel anything but plain. For anyone navigating preservative-free eating, packaged breadcrumbs and store-bought coatings are often a minefield of additives — this crust sidesteps all of that with whole, clean ingredients from start to finish. Coconut aminos and fresh lemon juice act as the binder, adding a subtle savory-bright note without any of the questionable extras found in conventional soy sauce or bottled marinades. The pan-fry method in coconut oil means you get that satisfying crunch without needing processed fats or sprays that can sneak in unwanted compounds. A squeeze of fresh lemon at the table ties everything together and keeps the flavors light and vibrant. It's an impressive plate that comes together with straightforward technique and total ingredient confidence.
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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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