Honey 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 binder is where this recipe gets clever — coconut aminos and fresh lemon juice replace any sweetener-based glaze, so the coating clings and caramelizes without a drop of honey or any other sweetener in sight. A blend of ground ginger, turmeric, and dried thyme seasons the fish from the inside out, giving every bite a warm, aromatic depth that feels almost tropical. Because every single ingredient here is naturally free of added sweeteners, you don't have to scrutinize labels or swap anything out — it just works as written. The pan-searing technique is straightforward: get the oil shimmering, resist the urge to move the fillets, and that crust will release cleanly on its own when it's ready. Finished with a squeeze of fresh lemon and a scatter of parsley, this is the kind of weeknight seafood dinner that looks and tastes far more impressive than the effort involved.
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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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