Chicken Free Coconut Crusted Halibut
Flaky, golden halibut gets a serious upgrade here with a crust made from unsweetened shredded coconut and cassava flour that crisps up beautifully in coconut oil. The fillets are seasoned with turmeric and ginger before being dipped in a coconut aminos and lemon juice binder, so every layer of flavor is intentional and bright. That binder does double duty — it keeps the crust anchored and adds a subtle savory depth without any soy or poultry-derived ingredients in sight. Cassava flour gives the coating just enough structure to hold together in the pan, while the shredded coconut toasts to a deep, nutty gold that looks as impressive as it tastes. A quick sear on each side is all it takes to bring the fish to a perfectly opaque, fork-tender finish. Served with lemon wedges and a scatter of fresh parsley, this is the kind of weeknight seafood dinner that feels far more special than the effort involved.
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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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