Lupin Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of shredded coconut and cassava flour that crisps up beautifully in a hot skillet. The combination of ground turmeric and ginger gives each fillet a warm, aromatic depth before it even hits the pan, while coconut aminos and a splash of lemon juice act as the binder, adding a subtle savory-bright note that ties everything together. Cassava flour is the key to keeping the crust light and cohesive without relying on any legume-derived flours — a common hidden culprit in breaded fish recipes that can catch people off guard. Cooking in coconut oil means the crust develops that deep, toasty color and releases cleanly from the pan rather than sticking and falling apart. The whole thing comes together in one skillet, which makes cleanup as easy as the technique. Serve it straight from the pan with lemon wedges and a scatter of fresh parsley, and it looks like something you'd order at a coastal restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!