Wesson Recipes

Coconut-Crusted Halibut

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Cooking Time

25 minutes

Prep Time

25 minutes

Serving Size

4 servings

Turn any evening into a summer-worthy occasion with this Coconut-Crusted Halibut with Garlic Rice Pilaf & Fresh Pineapple Salsa—a dish that feels elevated and restaurant-inspired, yet comes together with ease in under an hour. Flaky, tender halibut is coated in a crisp coconut crust and pan-fried to golden perfection, then paired with fragrant garlic rice and a bright, juicy pineapple salsa for a balance of richness and freshness in every bite.

Using Wesson Vegetable Oil ensures a beautifully even, golden crust on the fish while keeping the flavors clean and light. It also enhances the garlic rice and adds a subtle silkiness to the fresh salsa, letting each ingredient shine without overpowering the dish.

The result is a perfectly balanced summer dinner—crispy, vibrant, and deeply satisfying. Ideal for warm evenings when you want something a little special without spending hours in the kitchen, this recipe delivers bold flavor, fresh textures, and effortless elegance all on one plate.

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CONTAINS:

eggs, fish

Ingredients

Coconut-Crusted Halibut

Halibut filets 4 , 4-6 oz each.

All-purpose flour 1/2 cup.

Eggs, beaten 2 large.

Breadcrumbs 3/4 cup.

Coconut, unsweetened desiccated or flaked 3/4 cup.

Salt 1/2 tsp.

Wesson Vegetable Oil for frying.

Garlic Rice Pilaf

Wesson Vegetable Oil 1 tbsp.

Garlic, minced 2 tsp.

Jasmine rice 1 1/2 cups.

Water or chicken stock 3 cups.

Fresh Pineapple Salsa

Pineapple, fresh 1 cup, diced.

Red onion 2 tbsp, diced.

Jalapeño 1 tbsp, diced.

Cilantro, fresh 2 tbsp, chopped.

Fresh lime juice 1 tbsp.

Wesson Vegetable Oil 1 tbsp.

Kosher salt 1/4 tsp.

Method

Prepare the Fish

Set up a breading station with three shallow bowls:
o Bowl 1: Flour
o Bowl 2: Beaten eggs
o Bowl 3: Breadcrumbs mixed with coconut flakes and salt

Dredge each filet in flour, carefully shaking off excess.
Dip into the beaten eggs, coating completely.
Press into the coconut-breadcrumb mixture, gently pressing so the coating adheres to cover the entire filet.
Set aside and repeat with remaining fish.

Prepare the Garlic Rice Pilaf

Heat Wesson Vegetable Oil in a medium saucepan over medium heat.
Add garlic and sauté until fragrant, about 30 seconds.
Stir in rice and cook for 2 minutes, stirring constantly, until lightly toasted.
Add water or stock and bring to a simmer.
Cover, reduce heat to low, and cook for 15–20 minutes, or until liquid is absorbed.
Remove from heat, let rest for 5 minutes, then fluff with a fork.

Prepare the Pineapple Salsa

In a medium bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, oil and salt. Stir well and refrigerate until ready to serve.

Assembly Method

Pour about ¼ inch of Wesson Vegetable Oil into a large heavy-bottomed skillet and heat over medium heat. The oil should reach approximately 350–375°F.
Carefully place the breaded fish into the hot oil, being careful to not overcrowd the pan.
Cook for about 3 minutes per side, or until golden brown and crisp. For thicker fillets, finish cooking in a 350°F oven, on a baking sheet for 10 minutes or until fish easily flakes.
Transfer to a wire rack or paper towel–lined plate to drain.

Assemble
Divide garlic rice among four plates.
Top each with a piece of coconut-crusted fish.
Spoon pineapple salsa over the fish and serve immediately.