Gelatin Free Paleo Halibut with Herb Sauce
Fresh halibut gets a serious upgrade here, seared in avocado oil until the crust is deep golden and the flesh is just barely flaking apart at 145Ā°F. The real star is the bright, herbaceous sauce ā a generous mix of flat-leaf parsley, basil, and chives loosened with extra-virgin olive oil and lifted with fresh lemon juice and zest. Optional capers and red pepper flakes let you dial in a little briny heat if that's your thing. Because every component is a whole, recognizable ingredient, there's nothing lurking in the sauce that could sneak in unwanted additives ā no thickeners, no hidden animal-derived setting agents, nothing processed. The technique is straightforward: get the pan hot, leave the fish alone until it releases cleanly, then flip once. It's the kind of weeknight dinner that looks and tastes like you put in far more effort than you actually did. Spoon that herb sauce on generously and serve immediately while everything is still warm and vibrant.
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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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