Peanut 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. A quick dip in coconut aminos and fresh lemon juice acts as the binder, adding a subtle savory-bright note that plays perfectly against the warm ginger and turmeric seasoning on the fish. The whole thing comes together in a single skillet with coconut oil, so the flavor stays cohesive and the cleanup stays minimal. For anyone navigating nut-free cooking, this recipe is a genuine win — every ingredient is straightforward, with no hidden pastes, sauces, or coatings that might sneak in cross-contact risks. The crust turns a deep, toasty gold and releases cleanly from the pan when it's ready, which means you get that satisfying crunch without any guesswork. Finished with lemon wedges and a scatter of fresh parsley, it looks and tastes like something you'd order at a nice seafood restaurant — but it came out of your own 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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