Chestnut 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 a hot skillet. The fillets are seasoned with warm ground ginger and turmeric before being dipped in a bright coconut aminos and lemon juice binder, so every bite carries layers of flavor that feel anything but plain. Coconut oil in the pan pushes that crust into deep, toasty territory — the kind that releases cleanly and stays crunchy all the way to the table. For anyone navigating tree nut concerns, this recipe is a genuinely satisfying find because every ingredient is straightforward and easy to verify at the store. Cassava flour stands in as a light coating base without muddying the tropical vibe, and the whole dish comes together in one skillet with minimal fuss. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a restaurant-worthy plate of fish that looks far more involved than it actually is.
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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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