Gut Friendly Coconut Crusted Halibut
Flaky, golden halibut with a crispy coconut crust is the kind of weeknight dinner that feels far more impressive than the effort required. The seasoning blend of ginger and turmeric gives each fillet a warm, anti-inflammatory backbone before it even hits the pan, while the shredded coconut and cassava flour crust delivers serious crunch without any gluten or grain-based breading. Coconut aminos stand in as the binder, adding a subtle savory depth that plays beautifully against the bright hit of fresh lemon juice. Everything is cooked in coconut oil, so you're working with whole, recognizable fats from start to finish — no mystery ingredients, no processed shortcuts. The result is a beautifully seared fillet that's crisp on the outside, tender and opaque all the way through, and genuinely satisfying without feeling heavy. A squeeze of lemon and a scatter of fresh parsley at the end keep things light and vibrant. It's the kind of recipe that proves eating with your gut in mind doesn't mean sacrificing flavor or texture.
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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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