Turkey Free Coconut Crusted Halibut
Flaky halibut gets a serious upgrade here, coated in a golden crust of unsweetened shredded coconut and cassava flour that crisps up beautifully in coconut oil. The seasoning blend of turmeric, ginger, and dried thyme gives each fillet a warm, aromatic depth that pairs perfectly with a bright squeeze of lemon at the table. Coconut aminos stand in as the binder, adding a subtle savory note without any soy or wheat in the mix — a smart swap that keeps the whole dish clean and straightforward. This is the kind of weeknight seafood dinner that looks and tastes far more impressive than the effort involved. The key is letting the crust set undisturbed in the pan so it releases cleanly and stays intact when you flip — patience pays off with that deep, crackling golden finish. Serve it straight from the skillet with fresh parsley and lemon wedges, and it's honestly hard to believe something this satisfying came together so simply.
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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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