Seeds Free Coconut Crusted Halibut
Flaky, golden halibut wrapped in a toasted coconut crust is the kind of weeknight dinner that looks far more impressive than the effort it takes to pull off. The crust comes together with shredded coconut and cassava flour — both naturally free of seeds — so there's no need to swap anything out or second-guess the ingredient list. Coconut aminos and a squeeze of fresh lemon juice act as the binder, giving every bite a subtle savory-bright contrast that plays beautifully against the sweet, nutty crust. Ground turmeric and ginger season the fish itself before it ever hits the pan, layering warmth into the dish from the inside out. Cooking in coconut oil over medium heat lets the crust develop a deep, even golden color without burning, and the fish stays moist and tender underneath. A squeeze of lemon at the table ties everything together and keeps it feeling fresh and light. It's the kind of recipe that earns a permanent spot in the rotation.
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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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