Fructose Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a bright, herb-packed sauce is the kind of weeknight dinner that feels genuinely special without requiring much effort. For anyone managing fructose sensitivity, fish-based mains are a natural fit, and this one keeps every ingredient clean and straightforward ā no hidden sugars, no sneaky sweeteners, just real food. The herb sauce comes together in minutes by stirring together fresh parsley, basil, and chives with olive oil, lemon juice, and zest, delivering a punchy, aromatic finish that makes the fish sing. Avocado oil gives the fillets a beautifully deep golden crust when seared over medium-high heat, and the key is letting them cook undisturbed until they release cleanly from the pan. A quick flip and a few more minutes brings the fish to a perfect, flaky 145Ā°F. Spoon that vivid green sauce generously over each fillet and dinner is on the table before you've even had time to set it properly.
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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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