Sesame 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 the pan. The combination of ground turmeric and ginger seasons the fish before it ever hits the coating, giving every bite a warm, aromatic depth that feels anything but plain. Coconut aminos stand in as the binder, adding a subtle savory-sweet note without any of the soy or sesame that shows up in so many fish marinades and coatings. That swap matters — traditional breaded fish recipes often sneak in sesame oil or sesame-laced sauces, and this one sidesteps all of that with ingredients that are naturally free of the concern. Cooking in coconut oil over medium heat lets the crust develop into something genuinely crunchy and deep golden without burning, and the fish reaches a perfect, flaky 145°F right as that second side finishes. A squeeze of fresh lemon at the end cuts through the richness and makes the whole plate feel bright and restaurant-worthy. It's the kind of weeknight dinner that looks impressive but comes together with a straightforward pan and a handful of pantry staples.
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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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