Oats 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 a hot skillet. The combination of ground turmeric and ginger gives the fish a warm, subtly aromatic seasoning before it ever hits the pan, and coconut aminos with a squeeze of fresh lemon act as the binder that makes every bit of that crust cling perfectly. There is no breadcrumb, no rolled oat, no grain-based coating anywhere in this recipe — just clean, whole ingredients that happen to produce an incredibly satisfying crunch. For anyone navigating oat sensitivities, finding a properly crusted fish dish without hidden grain fillers can feel like a real challenge, but cassava flour steps in here as a flawless alternative. The whole thing comes together in one skillet with coconut oil, which adds a gentle richness without overpowering the delicate halibut. Finish each plate with a wedge of lemon and a scatter of fresh parsley, and you have a dinner that looks and tastes like it came from a proper restaurant kitchen.
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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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