Rice Free 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, so there's no grain or rice flour in sight — just a naturally light coating that toasts up beautifully in coconut oil. 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 key move is letting the fillets cook undisturbed until the crust releases cleanly on its own — patience here means a crust that stays intact instead of sticking to the pan. Once flipped, you're just a few minutes away from fish that's opaque, tender, and flaking at the touch of a fork. A squeeze of lemon and a scatter of fresh parsley at the end keeps everything tasting clean and vibrant. It's the kind of plate that looks like it came from a restaurant but comes together entirely in a single skillet.
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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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