Xanthan Gum Free Coconut Crusted Halibut
Flaky halibut gets a golden, tropical-inspired crust that crackles at the edges and stays tender at the center — this is the kind of weeknight seafood dinner that feels genuinely special. The crust comes together with unsweetened shredded coconut and cassava flour, so there's no need for any gums or binders that can sneak into store-bought coatings and breading mixes. Instead, a quick dip in coconut aminos and fresh lemon juice does all the work of helping that coconut-herb crust cling beautifully to every fillet. Ground turmeric and ginger season the fish itself before it ever hits the pan, layering in warmth that plays perfectly against the bright lemon finish. Cooking in coconut oil over medium heat gives you that deep, even golden crust without burning — just wait for the oil to shimmer and let the fillets release naturally before flipping. Serve straight from the skillet with lemon wedges and a scatter of fresh parsley, and dinner is done.
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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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