Almond Free Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that rewards simple, confident cooking, and this pan-seared preparation delivers a beautifully golden crust with a tender, flaky interior. The real star is the vibrant herb sauce ā a bright, oil-based blend of parsley, basil, and chives lifted with fresh lemon juice, zest, and optional capers that comes together in minutes while the fish cooks. Because the sauce is built entirely from fresh herbs, olive oil, and citrus, there's no need to scan labels or worry about hidden nut-based ingredients sneaking in. Avocado oil gives the sear a clean, high-heat finish that locks in moisture without overpowering the delicate fish. The technique is straightforward: dry the fillets well, let them cook undisturbed until they release naturally from the pan, and you'll get that restaurant-quality crust every time. It's an elegant, whole-foods dinner that feels special enough for guests but easy enough for a weeknight.
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Learn more āIngredients
4 servings
For the halibut
- 4 halibut fillets (6 oz each), skin-on or skinless
- 2 tbsp avocado oil
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
For the herb sauce
- Ā½ cup fresh flat-leaf parsley leaves, finely chopped
- Ā¼ cup fresh basil leaves, finely chopped
- 2 tbsp fresh chives, thinly sliced
- ā cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp capers, drained and roughly chopped (optional)
- Ā¼ tsp red pepper flakes (optional)
- Ā¼ tsp kosher salt
Instructions
- 1
In a small bowl, combine the parsley, basil, chives, olive oil, lemon juice, lemon zest, capers (if using), red pepper flakes (if using), and 1/4 tsp salt. Stir until evenly mixed, then set aside at room temperature while you cook the fish.
- 2
Pat the halibut fillets thoroughly dry with paper towels, then season both sides with the 1/2 tsp salt and black pepper.
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