Citric Acid Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a vibrant green herb sauce is the kind of weeknight dinner that feels genuinely special without requiring much effort. The real challenge with avoiding citric acid is that so many bottled sauces, marinades, and store-bought condiments sneak it in as a preservative ā but this recipe builds all its brightness from scratch using fresh lemon juice and lemon zest, so you stay in complete control of what goes into the dish. The herb sauce comes together in minutes by simply stirring together parsley, basil, chives, and olive oil, and it's spooned over the fish right before serving for maximum freshness. Avocado oil gives the fillets a beautifully deep, golden sear without overpowering the delicate flavor of the halibut. Optional capers and red pepper flakes let you dial up the complexity if you want a little more punch. The whole thing is naturally grain-free and dairy-free as well, making it a genuinely clean, satisfying plate that doesn't feel like a compromise in any direction.
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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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