Mediterranean Diet Friendly Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that genuinely shines when you treat it simply, and this pan-seared preparation does exactly that. The fish gets a hard sear in avocado oil until the underside is deeply golden and the flesh flakes with the gentlest press of a fork ā that textural contrast alone is worth making this on a weeknight. What really elevates it is the bright, herbaceous sauce built from parsley, basil, chives, extra-virgin olive oil, and a hit of lemon juice and zest, which comes together in minutes while the fish cooks. Optional capers and red pepper flakes add a briny, slightly spicy edge that feels right at home alongside the clean flavors of the sea. This dish checks every box for a Mediterranean-style approach to eating ā lean fish, heart-healthy olive oil, fresh herbs, and nothing processed or heavy in sight. It's the kind of plate that looks like it came from a coastal restaurant but comes together in a single skillet with minimal cleanup.
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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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