Walnut 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 a hot skillet. The seasoning blend of ginger and turmeric gives the fish a warm, subtly exotic flavor before it even hits the pan, and coconut aminos with a squeeze of fresh lemon act as the binder that makes every bit of that crust cling perfectly. For anyone navigating tree nut allergies or sensitivities, it's worth noting that coconut-crusted dishes can sometimes sneak in almond flour or other nut-based coatings — this one keeps things clean with cassava flour instead. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a restaurant-worthy plate at home. A squeeze of lemon wedge at the end brightens everything up and cuts through the richness of the coconut oil. It's the kind of weeknight dinner that looks far more impressive than the effort it actually takes.
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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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