BHA & BHT Free Paleo Halibut with Herb Sauce
Fresh halibut gets a serious upgrade here, seared in avocado oil until the crust is deep golden and the flesh flakes apart at the gentlest press of a fork. The real star is the vibrant herb sauce ā a bright, no-cook blend of flat-leaf parsley, basil, and chives finished with extra-virgin olive oil, fresh lemon juice, and a hit of zest that makes the whole plate sing. Every single ingredient is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in a bottled sauce or a spray oil. That matters more than people realize, because those additives tend to sneak into convenience products that seem perfectly innocent on the surface. Cooking the fish in a hot skillet and building the sauce from scratch puts you fully in control of what lands on the plate. Optional capers and red pepper flakes let you dial the flavor up or down depending on your crowd. It's an elegant, clean weeknight dinner that genuinely tastes like something you'd order at a nice restaurant.
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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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