High Fructose Corn Syrup Free 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 seasoning blend of ginger and turmeric gives the fish a warm, subtly exotic flavor before it even hits the pan. What makes this dish especially smart is the binder — coconut aminos and fresh lemon juice replace the usual sauces that so often sneak in unwanted sweeteners, keeping every component clean and straightforward. High fructose corn syrup has a way of hiding in condiments and coatings, so building the crust from scratch with whole, recognizable ingredients is the move. The result is a restaurant-worthy piece of fish with a shatteringly crisp exterior and tender, opaque flesh that flakes at the touch of a fork. A squeeze of lemon over the top at the table pulls everything together and keeps it bright. This one is weeknight-easy but impressive enough to serve to guests without a second thought.
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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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