Low FODMAP Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a vibrant green herb sauce is the kind of weeknight dinner that feels genuinely special without requiring much effort. The sauce comes together in minutes — just fresh parsley, basil, and chives whisked with good olive oil, bright lemon juice, and a little zest — and it's ready and waiting by the time the fish hits the pan. Searing the fillets in avocado oil over medium-high heat gives you that deep, restaurant-quality crust while keeping the inside tender and moist. For anyone navigating a low FODMAP approach, this recipe is a natural fit: there are no onions, garlic, or other common triggers hiding in the ingredient list, just clean whole foods that are easy on the gut. The optional capers add a briny little punch, and the red pepper flakes bring gentle warmth if you're in the mood — both are easy to leave out without losing the dish's soul. Spoon that herb sauce generously over each fillet and serve immediately while everything is at its best.
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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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