Citric Acid Free Coconut Crusted Halibut
Flaky, golden halibut wrapped in a toasted coconut crust is the kind of weeknight dinner that looks far more impressive than the effort it takes. The seasoning blend of ginger and turmeric gives each fillet a warm, aromatic depth before it even hits the pan, and the shredded coconut crust crisps up beautifully in coconut oil for a satisfying crunch with every bite. Cassava flour helps bind the coating without any grain-based fillers, keeping the whole dish clean and simple. Coconut aminos stand in as the binder here — a smart swap that adds a subtle savory note without the hidden additives that can sneak into more conventional sauces and marinades. The small squeeze of fresh lemon juice in the binder and the wedges served alongside bring brightness to the dish without relying on processed citric acid, which is often derived from mold fermentation and can be a hidden trigger in packaged foods. Everything comes together in one skillet, and the result is a restaurant-worthy plate of fish that's genuinely easy to pull off at home.
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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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