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A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa.
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5 from 1 vote

Cashew Crusted Halibut with Mango Salsa and Coconut Rice

Cashew Crusted Halibut with Mango Salsa and Coconut Rice is not only gorgeous to look at, it's easy to make, super tasty, AND gluten-free!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Seafood
Servings: 2 People
Calories: 1206kcal
Author: Marie Porter


Baking Sheet
Parchment Paper


Coconut Rice:

  • 1 cup Jasmine Rice
  • 1 cup Coconut milk the type from a can
  • 1 cup Water
  • Salt to taste


  • cup Cashew flour
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Onion powder
  • ¼ teaspoon Pepper
  • ¼ teaspoon Salt
  • 12-16 oz Fresh Halibut
  • Salt and Pepper
  • Mayonnaise

Mango Salsa:

  • 1 Mango peeled and chopped
  • ½ Red bell pepper chopped
  • ¼ cup Red Onion Chopped
  • 1 Avocado Peeled and Chopped
  • 2 tablespoon Finely Chopped Cilantro
  • 1 Lime
  • Salt


  • Preheat oven to 350 F, Line a small baking sheet with parchment paper.

Coconut Rice:

  • Measure rice into a wire strainer, rinse well.
  • Add rice, coconut milk, and water to a rice cooker. Cook rice according to manufacturer’s directions.
  • Once the rice is in the cooker, start preparing your Halibut:


  • Mix together cashew flour, garlic powder, onion powder, salt. Set aside.
  • If Halibut is in one piece, cut into 2 steaks. Ideally you’ll want them to be 1" or more in thickness.
  • Pat halibut pieces dry with some paper towel, season salt and pepper.
  • Brush all sides of halibut pieces lightly with mayo, then roll in cashew mixture.
  • Place crusted halibut on prepared baking pan.
  • Place halibut in the oven, set the timer for 15 minutes (18 minutes if the fish is more than 1.5" thick). Once the fish is done cooking, it’ll flake easily.
  • Once the halibut is in the oven, start making the salsa:

Mango Salsa:

  • Place mango, red pepper, onion, avocado pieces, and cilantro into a medium bowl.
  • Zest and juice the lime into the bowl, gently toss to coat everything.
  • Season with salt, to taste.


  • Once rice is fully cooked, fluff with a fork. Season with salt, to taste.
  • Divide rice among serving dishes, place a halibut steak on top, top with mango salsa.
  • Serve immediately.


Note: Nutritional info is calculated based on ALL ingredients, but you won't use all of the cashew flour mix, and will likely have leftover salsa as well.


Calories: 1206kcal | Carbohydrates: 122g | Protein: 52g | Fat: 61g | Saturated Fat: 28g | Cholesterol: 83mg | Sodium: 448mg | Potassium: 2179mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2358IU | Vitamin C: 98mg | Calcium: 122mg | Iron: 9mg