Cashew Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of shredded coconut and cassava flour that crisps up beautifully in the pan. The seasoning blend of turmeric, ginger, and thyme gives each fillet a warm, aromatic depth that pairs perfectly with the natural sweetness of the coconut. Instead of an egg wash, coconut aminos and fresh lemon juice act as the binder, adding a subtle savory-citrus note that ties everything together. Cooking with coconut oil pushes that crust into deep golden territory — the kind that releases cleanly from the pan and stays crisp all the way to the table. For anyone navigating tree nut allergies, this recipe is a genuinely satisfying find because every component is straightforward and easy to verify — no hidden nut-based coatings or ambiguous pantry staples. Serve it with lemon wedges and a scatter of fresh parsley, and you've got a dinner that looks and tastes like it came from a proper seafood restaurant.
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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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