Soy 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 is built from shredded coconut and cassava flour, seasoned with thyme, parsley, and a warm hit of turmeric and ginger that gives every bite real depth. Instead of a traditional egg wash or soy-based sauce, coconut aminos and fresh lemon juice act as the binder — delivering a subtle savory tang while keeping the whole dish completely free of soy in any form. That swap matters, because soy hides in a surprising number of pantry staples, and coconut aminos is a genuinely delicious alternative rather than a compromise. The fillets are pan-fried in coconut oil until the crust turns a deep, crackling gold and the fish inside stays moist and perfectly flaky. A squeeze of lemon at the table brightens everything up and makes the dish feel light despite how satisfying it is. Whether you're cooking for a crowd or just yourself, this one 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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