Sesame Coconut-Crusted Halibut with Shirataki Vegetable Stir-Fry

Shirataki is a low-carbohydrate noodle made from konjac root. If you can’t find shirataki, try kelp noodles or add an organic medium-firm tofu, crumbled or diced, to the stir-fry instead.

Photo: Ted Gibson

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Gibson & Smith
Prep Time
25 min
Cook Time
2 min
27 min


  • 1/4 cup unsweetened shredded coconut (Try: NOW Foods Unsweetened Shredded Organic Coconut)
  • 2 tbsp black and/or white sesame seeds
  • 4 boneless, skinless halibut fillets (about 1 lb)
  • Sea salt and fresh ground black pepper, to taste
  • Olive oil cooking spray
  • 1 tsp coconut oil
  • 1/2 red onion, thinly sliced
  • 1/2 each red and yellow bell pepper, seeded and thinly sliced
  • 2 cloves garlic, minced
  • 3 cups shiitake mushrooms, sliced
  • 1 8-oz pkg shirataki fettuccine-shaped noodles, drained and rinsed
  • 1/4 cup low-sodium vegetable broth
  • 1/4 cup sherry (NOTE: You can omit the sherry if you prefer and use ½ cup broth total.)
  • 4 tsp reduced-sodium tamari sauce
  • 1 tbsp minced fresh ginger
  • 3 cups sugar snap or snow peas, trimmed and cut in half
  • 1 tsp fresh lemon juice
  • 3 tbsp fresh cilantro


  1. In a shallow bowl, combine coconut and sesame seeds. Press both sides of each halibut fillet into mixture to coat. Season with salt and black pepper. (TIP: For added flavor, you can spread Dijon on the fish before coating it.)
  2. Mist a large nonstick skillet with cooking spray and heat on medium. Add halibut and cook for 6 to 8 minutes, turning once, until golden and fish flakes easily with a fork. Transfer to a plate and cover to keep warm.
  3. Wipe out skillet (or use a wok) and heat oil on medium-high. Add onion, bell peppers, garlic and mushrooms and cook, tossing or stirring, until softened, 2 to 3 minutes. Stir in noodles, broth, sherry, tamari and ginger; bring to a boil. Cook until noodles are just tender and liquid has reduced by half, about 2 minutes. Stir in peas and cook until tender-crisp, 1 to 2 minutes. Stir in lemon juice. Serve stir-fry with halibut and garnish with cilantro.

Nutrition Information

  • Serving Size 1 fish fillet and 1 1/2 cups stir-fry
  • Calories 237
  • Carbohydrate Content 16 g
  • Cholesterol Content 54 mg
  • Fat Content 9 g
  • Fiber Content 6 g
  • Protein Content 25.5 g
  • Saturated Fat Content 5 g
  • Sodium Content 394 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g