Carrageenan Free Coconut Crusted Halibut
Flaky, golden halibut wrapped in a toasted coconut crust is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The crust is built from unsweetened shredded coconut and cassava flour, seasoned with thyme, parsley, turmeric, and ginger for a warm, aromatic coating that crisps up beautifully in coconut oil. Coconut aminos and fresh lemon juice act as the binder, adding a subtle savory brightness that ties every layer together without any of the additives that sneak into so many store-bought sauces and coatings. Carrageenan is a thickener and stabilizer that turns up in a surprising number of packaged seafood products, dairy alternatives, and condiments — keeping this recipe built entirely from whole, recognizable ingredients means you simply don't have to think about it. Every component here is straightforward and clean, so the focus stays where it belongs: on that deeply golden crust and perfectly flaky fish underneath. A squeeze of lemon over the top right before serving brightens everything up and makes it feel restaurant-worthy on a regular Tuesday night.
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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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