Brazil Nut Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut draped in a bright, herb-packed sauce is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fish gets a proper sear in avocado oil over high heat, building that deep, caramelized crust before a quick flip finishes it through ā no oven required, no fuss. While the halibut cooks, a vibrant no-cook sauce of fresh parsley, basil, chives, lemon juice, and olive oil sits ready to go, so the whole thing comes together almost effortlessly. For anyone navigating tree nut concerns, this recipe is naturally clean ā every ingredient is straightforward, with zero hidden surprises lurking in a sauce packet or spice blend. The optional capers add a briny little punch, and a pinch of red pepper flakes gives it just enough edge to keep things interesting. It's the kind of clean, whole-food plate that proves eating well doesn't mean sacrificing flavor or satisfaction.
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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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