Dairy Free Coconut Crusted Halibut
Flaky, golden halibut with a shatteringly crisp coconut crust is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust is built from unsweetened shredded coconut and cassava flour, seasoned with thyme, parsley, and a warm hit of turmeric and ginger, so every bite has real depth and a satisfying crunch. Instead of an egg wash or butter-based binder, coconut aminos and fresh lemon juice do the work of helping the crust adhere — and they add a subtle savory brightness that plays beautifully against the sweet coconut. Cooking in coconut oil gives the exterior that deep, toasty color without any dairy in sight, which means this dish is completely free of the hidden butter or cream that can sneak into restaurant-style fish preparations. The technique is straightforward: season, dip, press, and pan-fry in two undisturbed batches until the crust releases cleanly and the fish hits 145°F inside. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and it's the kind of plate that disappears fast.
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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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