Nitrate & Nitrite Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of unsweetened shredded coconut and cassava flour that crisps up beautifully in coconut oil. The seasoning blend of ground ginger and turmeric gives the fish a warm, aromatic depth before it even hits the pan, and coconut aminos with a squeeze of fresh lemon juice act as the binder — bringing a subtle savory tang without any of the preservatives you'd find in conventional soy sauce or processed condiments. That's the quiet win of this recipe: every single ingredient is naturally free of added nitrates and nitrites, so there's no label-scanning required. Skillet-seared until the crust is deep golden and the flesh is perfectly opaque, this dish looks and tastes like something you'd order at a nice seafood restaurant. A final scatter of fresh parsley and a few lemon wedges on the side keep things bright and fresh. It comes together with straightforward technique — just dry the fillets well, press the crust on firmly, and let the hot pan do its thing without moving the fish too soon. Clean ingredients, serious flavor, and zero compromise.
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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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