Low FODMAP Coconut Crusted Halibut

Total time27 min

Prep time15 min

Cook time12 min

4.6

(22)

Flaky halibut gets a serious upgrade here with a golden, toasted coconut crust that's every bit as satisfying as a traditional breadcrumb coating — without any of the gut-irritating ingredients that make so many restaurant-style fish dishes off-limits. The crust is built from unsweetened shredded coconut and cassava flour, both naturally low FODMAP, and seasoned with ginger, turmeric, thyme, and fresh parsley for a warm, aromatic flavor that feels anything but restricted. Coconut aminos stand in as the binder, adding a subtle savory depth that plays beautifully against the bright hit of fresh lemon juice. Cooking in coconut oil over medium heat gives you that deeply golden, crispy exterior while keeping the fish inside tender and perfectly opaque all the way through. The whole process is straightforward — season, dip, press, and pan-fry — so even on a weeknight you can pull off something that looks genuinely impressive on the plate. A squeeze of lemon and a scatter of fresh parsley at the end keeps things light and vibrant. This is the kind of dish that reminds you that eating for your gut doesn't mean settling for boring.

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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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