Coconut Crust Halibut
- 2 pounds halibut
- 1/2 cup arrowroot powder
- 6 Tb. water
- 1 Tb. pink salt
- 1/2 tsp. black pepper
- 1 tsp. dried thyme
- 2 tsp. fresh thyme
- 2 cups shredded coconut unsweetened
- 4 Tb. coconut oil
Rinse the halibut and cut into sticks. Approximately 1/2" wide and 3 " long.
Whisk together arrowroot, water, sea salt, black pepper and dried thyme. Place coconut in a separate bowl.
Begin heating a 12" skillet over medium heat. Dip the fish in arrowroot mixture and then into the coconut. Press the coconut into the fish to coat evenly.
Add 2 Tb. of oil to pan. Cook fish 4-6 minutes. Avoid overcrowding the pan so this may require cooking in batches. Serve.