Artificial Food Coloring Free Paleo Halibut with Herb Sauce
Fresh halibut seared in avocado oil until deeply golden, then draped in a bright, herbaceous sauce ā this is the kind of weeknight dinner that feels genuinely special without requiring much effort. The sauce comes together in minutes by stirring together fresh parsley, basil, and chives with olive oil, lemon juice, lemon zest, and optional capers for a briny little kick. Every single ingredient is whole and recognizable, which means no synthetic dyes, no mystery additives, and no label-reading anxiety at the grocery store. That matters more than people realize ā bottled sauces and seasoning blends are some of the sneakiest sources of artificial coloring, and this recipe sidesteps all of that entirely. The technique is straightforward: dry the fillets well, let the hot pan do its work undisturbed, and flip only once for that clean, golden crust. Spooning the herb sauce over the fish right before serving keeps everything vibrant and fresh rather than wilted or muddled. It's a clean, colorful plate that earns its good looks from real ingredients alone.
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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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