Chicken Free Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that rewards simple, confident cooking, and this skillet method delivers a deeply golden sear with a tender, flaky interior every single time. The real star is the vibrant herb sauce — a bright, olive-oil-based blend of parsley, basil, and chives lifted with fresh lemon juice, zest, and optional capers that comes together in minutes while the fish cooks. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden additives or worry about sneaky poultry-based broths and stocks that often show up in restaurant-style sauces. Avocado oil brings a clean, high-heat-friendly fat to the sear, while the herb sauce adds richness and acidity without any dairy or grain-based thickeners. The technique is straightforward — pat the fillets dry, let the pan do its work undisturbed, and flip only once — which means you get a restaurant-quality crust without any fuss. Spoon that glossy green sauce generously over each fillet and you have a plate that looks impressive enough for a dinner party but is genuinely weeknight-easy. It's the kind of dish that makes clean, whole-food eating feel like an absolute treat rather than a compromise.
About FigFig 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!