Nutmeg 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 the pan. The seasoning blend of ground ginger and turmeric gives the fish a warm, subtly exotic flavor without leaning on any of the usual spice-rack suspects that can sneak into crusted fish recipes. Coconut aminos and a splash of fresh lemon juice act as the binder, adding a gentle savory-bright note that ties everything together. Warm coconut oil in the skillet takes the crust to a deep, toasty gold that holds its crunch all the way to the table. The whole process is straightforward — season, dip, press, and pan-fry — making this an impressive weeknight dinner that looks far more involved than it actually is. Serve with extra lemon wedges and a scatter of fresh parsley for a plate that's as pretty as it is satisfying.
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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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