Seed Oil Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of shredded coconut and cassava flour that crisps up beautifully in pure coconut oil — no industrial seed oils anywhere in sight. For anyone trying to avoid canola, sunflower, or soybean oil, pan-frying fish can feel like a minefield, but this recipe sidesteps all of that with a single clean fat that handles medium heat like a champ. The binder is coconut aminos and fresh lemon juice, which adds a subtle savory brightness without any soy or hidden additives. Ground turmeric and ginger season the fillets before they even hit the crust, so every bite has warmth and depth that goes well beyond a basic breaded fish. The technique is straightforward — press, sear, flip, done — and the crust releases cleanly from the pan when it's ready, so you're not fighting with it. Finished with a squeeze of lemon and a scatter of fresh parsley, this is the kind of weeknight dinner that looks far more impressive than the effort it actually takes.
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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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