Macadamia Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, wrapped in a golden crust of unsweetened shredded coconut and cassava flour that crisps up beautifully in a hot skillet. The seasoning blend of turmeric, ginger, and thyme gives the fish a warm, aromatic depth that pairs perfectly with a bright squeeze of lemon at the table. Coconut aminos and fresh lemon juice act as the binder, helping that crust cling to every edge of the fillet while adding a subtle savory note without any soy. The whole thing comes together in one pan, which means less cleanup and more time enjoying a restaurant-worthy piece of fish at home. For anyone navigating nut allergies, this recipe is a genuinely satisfying option — the coconut crust delivers all the crunch and richness you'd want without any tree nuts sneaking into the mix. Serve it straight from the skillet while the crust is still crackling, and don't skip the fresh parsley for a pop of color and freshness.
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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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