Lactose 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 a clever mix of coconut aminos and fresh lemon juice — no eggs, no dairy, just bright, savory flavor that helps the crust cling to every edge of the fillet. A seasoning blend of turmeric, ginger, and thyme gives the fish a warm, aromatic depth that pairs perfectly with the toasty coconut exterior. Because every single ingredient is naturally free of dairy, there's no need to scrutinize labels or swap anything out — it just works as written. The key technique is patience: letting the fillets cook undisturbed until the crust releases cleanly from the pan is what gives you that satisfying crunch instead of a soggy coating. Finished with a squeeze of lemon and a scatter of fresh parsley, this dish looks and tastes like something you'd order at a coastal restaurant. It's an impressive weeknight dinner that comes together with a short ingredient list and a single skillet.
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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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