Hazelnut Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of shredded coconut and cassava flour that crisps up beautifully in the pan. A quick dip in coconut aminos and lemon juice acts as the binder, adding a subtle savory-bright note before the fillet ever hits the skillet. Warm spices — ginger and turmeric — season the fish itself, so every bite has depth from the inside out. Tree nut allergies can make crusted fish dishes tricky since many recipes sneak in almond flour or hazelnut-based coatings, but this one keeps everything naturally free of those concerns without sacrificing any texture or flavor. The whole process is straightforward: season, dip, press, and pan-fry in coconut oil until the crust is deep golden and the fish flakes at the touch of a fork. Finished with a squeeze of fresh lemon and a scatter of parsley, it's the kind of dinner that looks impressive but comes together with minimal fuss.
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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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