Pistachio Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, wrapped in a golden crust of shredded coconut and cassava flour that crisps up beautifully in the pan. A quick dip in coconut aminos and lemon juice acts as the binder, pulling all those warm spices — ginger, turmeric, thyme — into every bite. The result is a crust that's genuinely crunchy on the outside while the fish inside stays tender and perfectly opaque. For anyone navigating tree nut allergies, this kind of recipe can feel like a minefield, but every single ingredient here is straightforward and easy to verify at the store. Coconut oil in the skillet keeps the whole thing cohesive and adds a subtle richness without weighing the dish down. A squeeze of lemon at the end cuts through the richness and makes the whole plate feel bright and fresh. It's the kind of weeknight seafood dinner that looks impressive enough to serve to guests.
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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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