MSG Free Coconut Crusted Halibut
Flaky, golden halibut wrapped in a toasted coconut crust is the kind of weeknight dinner that looks far more impressive than the effort it takes. The seasoning blend of ginger and turmeric gives the fish a warm, subtly aromatic depth before it even hits the pan, and the shredded coconut crust crisps up beautifully in coconut oil for a satisfying crunch with every bite. One of the trickiest parts of cooking fish without added glutamates is finding a savory binder that actually delivers flavor — here, coconut aminos and fresh lemon juice do exactly that, bringing a gentle umami-like richness that's completely clean. Cassava flour helps the crust bind and hold its shape, so you get that satisfying golden coating without any fillers or additives you'd rather avoid. The whole process is straightforward: season, dip, press, and pan-fry until the crust releases cleanly and the fish is perfectly opaque throughout. A squeeze of lemon and a scatter of fresh parsley at the end keeps things bright and fresh. It's a genuinely crowd-pleasing plate that happens to sidestep every ingredient you're trying to avoid.
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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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