Lupin Free Paleo Halibut with Herb Sauce
Fresh halibut gets a serious upgrade here, seared in avocado oil until the crust is deep golden and the flesh flakes apart at the gentlest press of a fork. The real star is the vibrant herb sauce ā a bright, fragrant blend of flat-leaf parsley, basil, and chives brought together with extra-virgin olive oil, fresh lemon juice, and a hit of zest. Optional capers and red pepper flakes let you dial up the complexity if you're feeling bold. Every single ingredient in this dish is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based thickeners sneaking into your sauce. The technique is straightforward: get the pan hot, leave the fish alone until it releases cleanly, and let the herb sauce do the heavy lifting at the finish. It's the kind of clean, confident cooking that feels restaurant-worthy but comes together in a single skillet on any weeknight.
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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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