Shellfish Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of unsweetened shredded coconut, cassava flour, and fresh herbs that crisps up beautifully in a hot skillet. The seasoning blend of ginger and turmeric gives the fish a warm, subtly exotic depth before it even hits the pan. Coconut aminos and a squeeze of fresh lemon juice act as the binder, adding a savory-bright note that ties everything together without any soy or shellfish-derived sauces sneaking in. For anyone navigating seafood counters and packaged sauces with caution, this recipe keeps things clean and straightforward — every ingredient is easy to verify and free from crustacean concerns. The key move is letting the fillets cook undisturbed until the crust releases on its own, which guarantees that satisfying crunch rather than a soggy coating. Finished with lemon wedges and a scatter of fresh parsley, it's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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