Eggless 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 high heat until it releases cleanly from the pan with a deep, caramelized crust ā that one technique makes all the difference. Meanwhile, the sauce comes together in minutes: fresh parsley, basil, and chives stirred into good olive oil with lemon juice, zest, and an optional hit of capers or red pepper flakes for a little edge. Because the entire recipe is built around whole, clean ingredients, there's nothing hidden to worry about ā no binders, no fillers, just real food. It's naturally free of eggs at every step, which makes it a genuinely easy win for anyone navigating that restriction without having to swap or substitute a thing. Spoon the herb sauce generously over each fillet right before serving and the whole plate looks stunning with almost zero effort.
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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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