Eggless 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 trick that makes this completely egg-free is the binder — a quick mix of coconut aminos and fresh lemon juice does the job of making the crust stick without any egg wash in sight. Ginger and turmeric seasoned directly onto the fish add a warm, subtly aromatic depth that pairs perfectly with the toasty coconut exterior. Cooking the fillets undisturbed in a hot skillet is the key to that deep golden crust that releases cleanly and stays intact when you flip. The result is a restaurant-worthy piece of fish that looks impressive but comes together in one pan with straightforward technique. A squeeze of lemon at the table brightens everything up and cuts through the richness of the coconut oil just enough. Whether you're navigating an egg allergy or simply want a lighter, cleaner take on crusted fish, this one delivers on every front.
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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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