Pescatarian 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 toasted coconut exterior. The fillets are seasoned with ground ginger and turmeric before they even hit the crust, so every layer of this dish has something going on. Cooking in coconut oil keeps everything in the same flavor family and helps that crust go deep golden without burning. The technique is straightforward — pat dry, coat, sear undisturbed — and the payoff is a restaurant-worthy piece of fish that flakes cleanly at the fork. A squeeze of lemon at the table ties it all together and cuts through the richness just enough. This is the kind of weeknight seafood dinner that feels like a treat without requiring much effort at all.
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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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