Gluten Free Paleo Halibut with Herb Sauce
Fresh halibut is already a showstopper, but pair it with a bright, herb-packed sauce and you have a dinner that feels genuinely restaurant-worthy. The sauce comes together in minutes ā just parsley, basil, chives, olive oil, lemon juice, zest, and optional capers ā and it's the kind of thing you'll want to drizzle on everything. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or double-check labels; the dish just works as written. The key to that gorgeous golden crust is patience: letting the fillets cook undisturbed in shimmering avocado oil means they release cleanly and develop serious color before you even think about flipping. A quick check with an instant-read thermometer takes the guesswork out of doneness, so you're never left with dry, overcooked fish. Spoon the herb sauce on generously right before serving and the whole plate comes alive with color and freshness.
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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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