Legume Free Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that rewards simple, confident cooking, and this recipe delivers exactly that — a beautifully seared fillet with a vibrant, herb-forward sauce that feels restaurant-worthy without the fuss. The sauce alone is worth making: bright parsley, basil, and chives come together with olive oil, lemon juice, and zest into something that's almost like a lighter, fresher take on a chimichurri. Optional capers and red pepper flakes let you dial up the complexity if you're in the mood. Because every ingredient here is a whole food — clean fish, fresh herbs, good oils, citrus — there's nothing hiding that could sneak in a legume derivative, which is a real concern with bottled sauces and pre-seasoned proteins. The key technique is patience at the pan: letting the halibut cook undisturbed in shimmering avocado oil gives you that deep golden crust that makes the flip clean and satisfying. Spooned generously over each fillet right before serving, the herb sauce soaks into the flaky fish just enough to make every bite feel lush and alive.
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Learn more →Ingredients
4 servings
For the halibut
- 4 halibut fillets (6 oz each), skin-on or skinless
- 2 tbsp avocado oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the herb sauce
- ½ cup fresh flat-leaf parsley leaves, finely chopped
- ¼ cup fresh basil leaves, finely chopped
- 2 tbsp fresh chives, thinly sliced
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp capers, drained and roughly chopped (optional)
- ¼ tsp red pepper flakes (optional)
- ¼ 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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