Anti Inflammatory Paleo Halibut with Herb Sauce
Fresh halibut is already one of the cleanest, most naturally anti-inflammatory proteins you can put on a plate, and this preparation leans hard into that strength. The fish gets seared in avocado oil until the edges turn opaque and the underside releases with a gorgeous golden crust ā no flour, no breading, nothing that doesn't belong. What really makes this dish sing is the bright herb sauce: a generous mix of flat-leaf parsley, basil, and chives brought together with extra-virgin olive oil, fresh lemon juice, and a hit of zest. Both olive oil and avocado oil are rich in monounsaturated fats that support an anti-inflammatory lifestyle, so every component here is genuinely pulling its weight. Optional capers and red pepper flakes add a little brininess and gentle heat if you want to push the flavor even further. The whole thing comes together in one skillet with a bowl for the sauce, which means less cleanup and dinner on the table fast. It's the kind of meal that feels indulgent but leaves you feeling exactly the way you hoped you would.
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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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