Cinnamon 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 sauce comes together in minutes ā just fresh parsley, basil, and chives stirred together with olive oil, lemon juice, and zest for something vibrant and clean-tasting. Avocado oil gives the fillets a beautifully deep sear, and the trick of letting the fish cook undisturbed means you get that perfect golden crust without it sticking to the pan. For anyone navigating a cinnamon-free lifestyle, this kind of recipe is a breath of fresh air ā no spice blends, no pre-made sauces, no label-reading required, just whole ingredients you can see and trust. The optional capers add a briny little punch, and a pinch of red pepper flakes can bring gentle heat if you want it. It's the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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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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