One of my favorite ways to get people to love seafood is by serving them this coconut crusted halibut. I typically make this with a flaky white fish that is elevated by the crunchy, delicious exterior. Served with this creamy cilantro lime jalapeño sauce, everyone is a fan! It is perfect for summer months and gives a tropical feel.
Key Ingredients & Substitutions:
- Halibut Filets – The star of the dish. Mahi-mahi, sea bass or cod are great substitutes.
- Eggs, whisked – Helps the crust adhere to the fish. A flax egg can work for a vegan swap.
- Gluten Free Flour – The first dredge layer. Any gluten free 1-1 flour blend works here. You can also use all purpose flour.
- Shredded Coconut – Gives the crust its signature sweetness and texture. Unsweetened works best.
- Gluten Free Panko Bread Crumbs – Adds crunch to the crust. Aleia’s is a great brand for staying gluten free.
- Avocado Oil – For pan frying. Use a high smoke point oil as a substitute.
- Jalapeño – Brings the heat. Serrano adds more spice, poblano keeps it mild.
- Fish or Chicken Stock – Forms the sauce base. Vegetable stock is a fine substitute.
- Coconut Cream – Gives the sauce its rich, creamy body. Full fat coconut milk works too, just slightly thinner.
- Lime, juiced – Adds brightness and acidity. Lemon juice can substitute.
- Fish Sauce – Adds savory depth. Soy sauce or coconut aminos work as a substitute.
- Cilantro, minced – Adds freshness. Flat leaf parsley for those who aren’t fans of cilantro.
- Cornstarch – Thickens the sauce. Arrowroot powder is a greatswap.
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Coconut Crusted Halibut & Jalapeno Lime Sauce
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 2
Ingredients:
- 2 halibut filets, 6 oz each
- Salt and pepper to taste
- 2 eggs, whisked
- 1/2 cup gluten free flour
- 1/2 cup shredded coconut
- 1/4 cup gluten free panko bread crumbs, I use Aleias brand
- Avocado oil as needed for frying
Sauce
- 1 Tbsp avocado oil
- 1 jalapeno, diced
- 4 garlic cloves, minced
- Salt and pepper
- ½ cup fish or chicken stock
- 1 cup coconut cream
- 1 tsp fish sauce
- 1 Tbsp cornstarch
- 1 lime juiced
- 1 lime zested
- 3 Tbsp cilantro, minced
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Prepare the halibut. Season the filets with salt and pepper on all sides. Prepare the breading station. In a bowl add the eggs and a few tablespoons of water to make the egg wash. In another bowl add the flour and season with salt and pepper. In the final bowl combine the coconut and panko bread crumbs.
Bread the halibut. Dip into the egg wash and let the excess fall off. Dip into the flour and evenly coat. Dip back into the egg wash to evenly coat. Then roll in the coconut bowl and evenly coat. Place on a rack over a sheet tray and do this with all filets.
STEP 3.
Cook the halibut. In a pan over medium heat add avocado oil so there is 1/4 inch on the bottom of the pan. Once the oil is hot, add the filets. Sear on all sides until a golden brown crust has formed. This takes 1-2 minutes per side, make sure to watch closely so you don’t burn it. Do this on all sides and then place the filets back on the sheet tray. Transfer to an oven and bake for 5-10 minutes, until the internal temperature reaches 135°F.
STEP 4.
Meanwhile, make the sauce. Clean out the pan and place back over medium heat. Add 1 Tbsp of avocado oil and once hot add the jalapenos. Saute until cooked through, salting as you go. This takes roughly 2-4 minutes. Once cooked, stir in the minced garlic and saute for another 2 minutes, until fragrant.
STEP 5.
Pour in the chicken stock, coconut cream and salt and pepper and fish sauce to taste. Bring the liquid up to a low simmer and reduce by half the volume.
STEP 6.
In a bowl, whisk together the cornstarch and 1 Tbsp of water to make a slurry. While the sauce is simmering, whisk in the slurry to thicken. If you want the sauce thicker, make more of the slurry to thicken.
STEP 7.
Finish the sauce by stirring in lime juice, lime zest and cilantro. Taste and adjust the seasoning as needed.
STEP 8.
I personally like to blend the sauce to make it the pretty green at this point. Using an immersion blender or normal blender, blend until smooth.
STEP 9.
Serve the coconut crusted halibut with the sauce and enjoy!
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