Cinnamon 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 coconut oil. The seasoning blend of ground ginger and turmeric gives the fish a warm, subtly earthy depth without leaning on any spice blends that might sneak in unwanted ingredients. Coconut aminos and fresh lemon juice act as the binder, adding a gentle savory-bright note that ties everything together. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely satisfying find — every ingredient is straightforward, and there's no spice mix or pre-made sauce to second-guess. The pan-searing technique is key: letting the crust cook undisturbed means it releases cleanly with a satisfying crunch rather than sticking or falling apart. Finished with a squeeze of lemon and a scatter of fresh parsley, it looks and tastes like something you'd order at a nice coastal restaurant. It's the kind of weeknight dinner that feels special without requiring much fuss at all.
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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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