Black Pepper 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 ground ginger and turmeric gives the fish a warm, aromatic depth that feels anything but plain, and the coconut aminos and lemon juice binder adds a subtle savory-bright note without relying on any pepper-based heat. For anyone who needs to avoid black pepper, this kind of recipe can be tricky because so many spice blends and marinades sneak it in — but every ingredient here is straightforward and easy to verify. The crust shatters at the fork, the fish inside stays tender and moist, and the whole thing comes together in one skillet with minimal fuss. A squeeze of fresh lemon over the top right before eating pulls everything together and makes it feel like something you'd order at a nice coastal restaurant. It's the kind of weeknight dinner that looks impressive but asks very little of you.
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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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