Paraben Free Coconut Crusted Halibut
Flaky, golden halibut wrapped in a toasted coconut crust is the kind of dinner that looks impressive but comes together with surprisingly little fuss. The seasoning blend of ginger and turmeric gives the fish a warm, 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, adding a subtle savory-bright note that ties the whole dish together without relying on any conventional soy sauce or processed condiments. Every single ingredient here is straightforward and clean, which matters a lot when you're trying to avoid hidden additives that sneak into store-bought sauces, coatings, and seasonings. Cooking the fillets undisturbed until the crust releases naturally is the key move — it guarantees that gorgeous deep-golden color without any sticking or breaking. Finished with a squeeze of lemon and a scatter of fresh parsley, this is the kind of weeknight fish dish that genuinely earns a spot in the regular rotation.
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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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