Coconut Encrusted Halibut

// July 1st, 2010 // Recipes

Coconut Encrusted Halibut

1-1.25 pounds halibut filets (not steaks)-I prefer the filets to be cut a little smaller for ease in cooking.  Ask them to take the skin off

In 1 large diameter bowl- with flatter bottom mix:

  • 1/2-3/4 cup unsweetened organic shredded coconut (finer shred is better)
  • 1/2 –3/4 cup shredded parmesan cheese (I use raw sheep’s milk cheese)
  • 1 tbsp ground Hungarian paprika
  • .5 tsp red sea salt (finely ground)

In another bowl:

  • Melt 3-4 TBSp butter (raw is preferable)

Generously dip the halibut in the butter- all sides and edges

Densely cover the halibut in the coconut mixture- make sure to get the sides and ends so it is fully coated

Place filets in a pyrex or corning wear baking dish.

Cook in oven at 350 degrees for about 30 minutes (depending on thickness and size of filets).  Crust should get brown and inside of filets should be opaque and flaky.

Serve with a fresh mango, papaya or pineapple pico de gallo

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