Honey Free Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that rewards simplicity, and this dish leans into that beautifully. A quick sear in avocado oil gives each fillet a deep golden crust that's genuinely hard to beat, while the inside stays tender and flaky. The real star is the vibrant herb sauce ā a bright, punchy blend of parsley, basil, chives, lemon juice, and olive oil that comes together in minutes and makes the whole plate feel restaurant-worthy. Because the sauce is built entirely from fresh herbs, citrus, and good olive oil, there's no sweetener hiding anywhere in the recipe, which makes it a natural fit for anyone avoiding honey or other added sugars. Capers and red pepper flakes are optional additions that add a little brine and heat if you're feeling bold. Everything here is clean, whole-food, and genuinely delicious ā no complicated swaps or substitutions required. It's the kind of weeknight dinner that looks impressive but asks very little of you.
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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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