Carrageenan 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 requiring much effort. The herb sauce comes together in minutes ā just fresh parsley, basil, and chives stirred together with good olive oil, lemon juice, and zest for a punchy, vibrant finish that makes the fish sing. Carrageenan, a common additive used as a thickener or stabilizer in many packaged sauces and marinades, is nowhere near this plate ā every ingredient here is whole and straightforward, so you know exactly what you're eating. The key technique is patting the fillets completely dry before they hit the pan, which gives you that deep golden crust that releases cleanly and looks like something from a restaurant. Avocado oil handles the high heat beautifully, and flipping the fish just once keeps it tender and intact. Spooned generously over the top, the herb sauce soaks into every flake and brings a fresh, citrusy brightness that balances the richness of the fish perfectly. It's clean, satisfying, and genuinely hard to improve on.
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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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