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Halibut
4
10 minutes
15 minutes
Gluten-free, paleo, and keto compliant our coconut pecan encrusted halibut recipe checks all the healthy diet boxes! The crispy crust is made from a mixture of coconut flakes and chopped pecans that pairs perfectly with our sweet halibut portions. All of the flavor, none of the guilt!
½ cup unsweetened coconut flakes, finely shredded
¾ cup finely chopped pecans
salt and pepper
2 eggs
grapeseed oil, or other neutral oil
lemon wedges
Preheat oven to 350ºF.
In a medium bowl combine coconut flakes, chopped pecans, and salt and pepper to taste.
In a separate bowl, whisk the eggs.
Season the halibut on both sides with salt and pepper.
Dip each portion into the egg, then into the coconut pecan mixture, pressing down to ensure the coating sticks.
In a large oven-proof skillet, heat oil over medium low. Add halibut and cook 3-4 minutes on each side, or until golden brown. Be sure not to turn the heat too high otherwise the pecans may burn.
Transfer fish to oven until cooked through, about 5-7 minutes.
Serve with lemon wedges, if desired.
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