Celery Free Paleo Halibut with Herb Sauce

Total time27 min

Prep time15 min

Cook time12 min

4.7

(4)

Celery Free Paleo Halibut with Herb Sauce

Fresh halibut is one of those proteins that rewards simple, confident cooking, and a vibrant herb sauce is exactly the kind of finishing touch that makes it feel restaurant-worthy at home. The fillets get seared in avocado oil over medium-high heat until the underside is deep golden and releases cleanly from the pan — that's the moment you know the crust is right. A quick flip and a few more minutes bring the fish to a perfectly flaky 145°F, no guesswork required. While the fish rests, the sauce is already waiting: a bright, punchy blend of parsley, basil, and chives loosened with extra-virgin olive oil and lifted by fresh lemon juice and zest. Optional capers and red pepper flakes add a little brine and heat if you want to push the flavor even further. Every ingredient in this dish is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. Spoon that herb sauce generously and serve immediately while everything is at its best.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the halibut

4 halibut fillets (6 oz each), skin-on or skinless
2 tbsp avocado oil
½ tsp kosher salt
¼ tsp black pepper

For the herb sauce

½ cup fresh flat-leaf parsley leaves, finely chopped
¼ cup fresh basil leaves, finely chopped
2 tbsp fresh chives, thinly sliced
⅓ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp capers, drained and roughly chopped (optional)
¼ tsp red pepper flakes (optional)
¼ 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!