High Fructose Corn Syrup 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. The real win here is the herb sauce ā a vibrant mix of fresh parsley, basil, and chives brought together with extra-virgin olive oil, lemon juice, and zest. Every single ingredient is whole and clean, which means there's no sneaky sweetener or processed additive hiding anywhere in the dish. That matters more than people realize, since sauces and condiments are often where hidden corn-derived sweeteners quietly show up. Here, you make the sauce yourself from scratch in one small bowl, so you stay completely in control of what goes on your plate. The avocado oil gives the fish a beautifully deep, golden sear, and the herb sauce spooned over the top adds a fresh, almost gremolata-like brightness that makes every bite sing. It's clean eating that genuinely doesn't taste like a compromise.
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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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