Celery Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of unsweetened shredded coconut and cassava flour that crisps up beautifully in the pan. The fillets are seasoned with warm ground ginger and turmeric before being dipped in a coconut aminos and lemon juice binder, giving every bite a subtle savory depth with a bright citrus finish. Cooking in coconut oil pushes that crust into deep golden territory — the kind of crunch that makes a simple weeknight fish dinner feel genuinely special. For anyone navigating a celery-free lifestyle, this recipe is naturally free of the ingredient without any awkward substitutions or workarounds — every component here earns its place on its own merits. The whole thing comes together in one skillet, and serving it with fresh lemon wedges and a scatter of parsley keeps the presentation clean and vibrant. It's the kind of dish that looks impressive enough for guests but is straightforward enough to pull off on a Tuesday.
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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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