Mustard 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, while the shredded coconut and cassava flour crust crisps up beautifully in coconut oil for a satisfying crunch in every bite. Coconut aminos and fresh lemon juice act as the binder, pulling all those flavors together without any of the condiment-aisle ingredients that can sneak mustard into an otherwise clean dish. This is the kind of recipe where every component is straightforward and intentional — no hidden sauces, no mystery marinades, just real ingredients you can see and trust. The key to that deep golden crust is patience: letting the fillets cook undisturbed until they release cleanly from the pan means you get a crispy exterior and perfectly flaky fish every time. Finished with a squeeze of lemon and a scatter of fresh parsley, it's bright, satisfying, and genuinely restaurant-worthy from your own stovetop.
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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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