Paleo Coconut Crusted Halibut
Flaky, golden halibut with a shatteringly crisp coconut crust is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust is built from unsweetened shredded coconut and cassava flour — both grain-free staples — so there's no breadcrumb substitution needed and nothing that sneaks in off-plan. Coconut aminos and fresh lemon juice act as the binder, adding a subtle savory brightness that plays beautifully against the warm notes of turmeric and ginger seasoned into the fish itself. Cooking in coconut oil over medium heat gives you that deep, even golden crust without burning, and the technique of waiting until the crust releases cleanly before flipping is the small move that keeps everything intact. A squeeze of lemon at the table ties it all together and cuts through the richness of the coconut in the best possible way. This is the kind of recipe that makes it genuinely easy to put something special on the table without compromising on the way you eat.
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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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