Gut Friendly Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a bright, herb-packed sauce is the kind of meal that feels restaurant-worthy but comes together entirely in your own kitchen. The fish is patted dry and seared in avocado oil over medium-high heat, which builds a beautifully caramelized crust while keeping the interior tender and moist ā exactly the kind of clean, whole-food cooking that supports a happy gut. The herb sauce is where things really shine: fresh parsley, basil, and chives are stirred together with extra-virgin olive oil, lemon juice, and lemon zest for a punchy, anti-inflammatory finish that doubles as a flavor bomb. Optional capers add a briny pop, and a pinch of red pepper flakes can bring gentle warmth if you're up for it. Every single ingredient here is minimally processed and naturally free of grains, legumes, and dairy, so there's nothing to second-guess when you're eating with your digestion in mind. Spooning that vivid green sauce over the hot fillets right before serving keeps the herbs fresh and the whole plate looking stunning. It's the kind of weeknight dinner that makes eating well feel genuinely effortless.
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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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