Nutmeg Free Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that rewards simple, confident cooking, and this skillet method delivers a beautifully golden crust without a lot of fuss. The real star is the vibrant herb sauce ā a bright, olive-oil-based blend of parsley, basil, and chives lifted with fresh lemon juice, zest, and optional capers that comes together in minutes while the fish cooks. Many pre-made sauces and spice blends sneak in warm spices that don't belong on a clean plate, so making this one from scratch means you know exactly what's in every spoonful. The technique of patting the fillets dry and letting them cook undisturbed is the secret to that deep golden sear that makes the fish look and taste restaurant-worthy. Avocado oil handles the high heat beautifully, and the whole dish stays completely grain-free and whole-food focused from start to finish. It's the kind of weeknight dinner that feels special enough for company but is genuinely easy to pull off any night of the week.
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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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