Legume Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, with a golden, toasted crust built from shredded coconut and cassava flour that crisps up beautifully in the pan. The combination of ground turmeric and ginger in the seasoning gives the fish a warm, subtly aromatic depth before it even hits the skillet. Coconut aminos and fresh lemon juice act as the binder, pulling all those crust ingredients together while adding a gentle savory-bright note that complements the mild fish perfectly. For anyone navigating legume-free eating, this recipe is a natural fit — every single component is clean, with no bean-based flours, soy sauce, or hidden legume derivatives anywhere in the lineup. Cassava flour stands in as the crust's binding agent without any of the chickpea or lentil flours that often sneak into coated fish recipes. The key to that deep golden crust is patience — letting each fillet cook undisturbed until it releases cleanly from the pan makes all the difference. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a restaurant-worthy plate that 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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