Gluten Free Coconut Crusted Halibut
Flaky, golden halibut with a shatteringly crisp coconut crust is the kind of weeknight dinner that feels way more impressive than the effort it takes. The crust is built from unsweetened shredded coconut and cassava flour — both naturally grain-free — so there's no need to hunt down specialty breadcrumbs or worry about hidden wheat lurking in a standard coating. Coconut aminos and a squeeze of fresh lemon juice act as the binder, adding a subtle savory-bright note that plays beautifully against the toasty coconut exterior. Ground turmeric and ginger season the fish itself, giving every bite warmth and a gorgeous golden hue before it even hits the pan. Cooking in coconut oil over medium heat lets the crust develop deep color and that satisfying crunch without burning, and the fish is done when it hits 145°F and flakes cleanly — no guesswork needed. Serve it straight from the skillet with lemon wedges and a scatter of fresh parsley, and it's honestly restaurant-worthy on a Tuesday night.
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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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