Nightshade Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a bright, herb-packed sauce is the kind of weeknight dinner that feels genuinely special without requiring much effort. For anyone avoiding nightshades, fish dishes can still feel risky when sauces sneak in tomato, paprika, or pepper-based condiments ā this one sidesteps all of that entirely. The herb sauce is built on fresh parsley, basil, and chives brought together with good olive oil, lemon juice, and zest, so the flavor is vivid and clean without a single problematic ingredient in sight. Avocado oil gives the fillets a beautifully deep, golden crust when seared over high heat, and the technique of leaving the fish undisturbed in the pan is what makes that crust actually happen. Optional capers add a briny punch if you want a little extra complexity, and the whole sauce comes together in one bowl while the fish cooks. It's naturally paleo-friendly, completely whole-food, and the kind of plate that looks like you spent far more time on it than you did.
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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)
Can be omittedred pepper flakes
- 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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