Cashew Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut meets a bright, herb-packed sauce in a dish that feels genuinely restaurant-worthy without a lot of fuss. The fish gets patted dry and cooked in avocado oil over medium-high heat until it releases cleanly from the pan with a deep, caramelized crust ā a simple technique that makes all the difference. While the halibut cooks, a no-cook sauce of fresh parsley, basil, chives, lemon juice, and good olive oil comes together in minutes, ready to spoon generously over each fillet the moment it hits the plate. Optional capers and red pepper flakes add a little brininess and heat if you want to push the flavor even further. Every ingredient here is naturally whole and clean, so there's no need to scan labels or worry about hidden nut-based fillers sneaking into your dinner. It's the kind of weeknight meal that looks impressive enough for company but comes together with minimal cleanup and zero stress.
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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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