Wheat Free Coconut Crusted Halibut
Flaky, golden halibut with a shatteringly crisp coconut crust is the kind of weeknight dinner that feels way more impressive than the effort involved. The crust is built from unsweetened shredded coconut and cassava flour, so there's no wheat in sight — and unlike a lot of breaded fish recipes, you won't miss it for even a second. Cassava flour binds beautifully with coconut, giving you that satisfying crunch without any gummy or heavy texture. A quick dip in coconut aminos and fresh lemon juice acts as the binder and sneaks in a subtle savory-bright note before the fillets ever hit the pan. Ground turmeric and ginger in the seasoning give the fish a warm, aromatic backbone that plays perfectly against the toasted coconut exterior. Cooking in coconut oil over medium heat locks in that deep golden color and keeps everything tasting clean and cohesive. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a restaurant-worthy plate that comes together entirely on your stovetop.
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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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