Are you trying to eat more fish? I’m not a huge fish fan, but I love this Sesame Coconut-Crusted Halibut.
About a year ago, the CompostMaster and I took our 14-year-old nephew to Seattle to visit my stepson. No trip to that area is complete without a stop at Pike Place Market. We bought a whole salmon and a whole halibut from Pike Place Fish and had them shipped to arrive at my parents’ house in southern Virginia in time for my father’s birthday. What a celebration!
We packaged up a lot of fish for the freezer, including a couple of bags’ worth of fish bones for making stock. (Pro tip from my parents: freeze fish in water to keep it fresh.) Recently, I cleaned out the freezer and was thrilled to find we still had two bags of halibut. I’d been wanting to try this recipe for Sesame Coconut-Crusted Halibut, but hadn’t been willing to pay the price the local grocery store wanted for sad-looking fish.
So, we thawed the halibut and mixed together the coconut and sesame seeds. As I pulled the fish out of the bags to smear it with mustard, I realized the packages contained the bones we had saved for stock! Talk about disappointment. The bright side? Our freezer is now full of fish stock.
While shopping at another market across town, I noticed they had amazing-looking halibut. I closed my eyes and paid the price. I’m so glad I did! This Sesame Coconut-Crusted Halibut was worth the wait and the expense.
- 2 halibut fillets, skin removed (about 1 pound)
- 4 teaspoons stone-ground mustard (deli-style)
- ¼ cup unsweetened coconut chips or shredded coconut
- 2 tablespoons black sesame seeds
- freshly ground black pepper
- 1 tablespoon olive oil
- Spread both sides of each halibut fillet with mustard (1 teaspoon per side). Cut the fillets in half (making four pieces total).
- In a shallow bowl, mix together coconut and sesame seeds. Coat both sides of each halibut fillet with the coconut mixture. Season with pepper.
- In a skillet large enough to hold all four fillets, heat olive oil over medium heat. Add halibut and cook for approximately 4 minutes, then turn and cook another 3 minutes or so. The fish should be golden-colored and opaque all the way through.
- Serve immediately.