Capsaicin Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a bright, herbaceous sauce is the kind of weeknight dinner that feels genuinely special without demanding much from you. The herb sauce comes together in minutes ā just parsley, basil, chives, olive oil, fresh lemon juice, and zest stirred together in a bowl while the fish does its thing in the pan. Because the red pepper flakes are listed as optional and simply left out here, the entire dish is naturally free of capsaicin without any awkward substitutions or flavor sacrifices. Avocado oil gives the fillets a beautifully deep, golden crust, and the key is letting them cook undisturbed until they release cleanly from the pan on their own. The result is tender, perfectly cooked fish that flakes at the gentlest press of a fork. Spooned generously over the top, that vivid green herb sauce adds richness and brightness in every single bite. It's clean, paleo-friendly, and genuinely delicious ā the kind of recipe you'll want to keep in regular rotation.
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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)
Can be omittedred pepper flakes
- 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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