MSG Free Paleo Halibut with Herb Sauce

Total time27 min

Prep time15 min

Cook time12 min

4.7

(4)

Fresh halibut is one of those proteins that deserves a little fanfare, and this pan-seared preparation with a vibrant herb sauce absolutely delivers. The fish gets a deep golden crust from a hot avocado oil sear, then gets finished just until it flakes at the touch — no dry, overcooked fish here. The real star is the bright, no-cook sauce built from fresh parsley, basil, and chives, lifted with lemon juice, lemon zest, and a drizzle of good olive oil. Every ingredient is whole and clean, which means there's no reaching for a spice packet or bottled condiment that might be hiding unwanted additives. For anyone navigating sensitivity to flavor enhancers, cooking from scratch with fresh herbs and simple pantry staples like this is genuinely the easiest path to a meal you can fully trust. Optional capers and red pepper flakes let you dial up the complexity if you're feeling bold, but the sauce is stunning even kept simple. Spoon it generously over each fillet and get it to the table fast — this one is best eaten the moment it comes off the pan.

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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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