Paleo Halibut with Herb Sauce

Total time27 min

Prep time15 min

Cook time12 min

4.7

(4)

Flaky, golden-seared halibut topped with a bright, herb-packed sauce is the kind of weeknight dinner that feels far more impressive than the effort required. The fish gets a beautiful crust from a hot avocado oil sear, then finishes just until it flakes at the touch of a fork — no overcooking, no guesswork. The herb sauce comes together in a single bowl while the fish cooks: fresh parsley, basil, and chives stirred into extra-virgin olive oil with lemon juice and zest for a punchy, vibrant finish. Every ingredient here is whole and clean, with no grains, dairy, or processed additions sneaking in anywhere. That's what makes this approach so satisfying — you get a restaurant-worthy plate built entirely from real, unprocessed food. Optional capers and red pepper flakes let you dial up the complexity if you're feeling bold. This one serves four and comes together fast enough to earn a permanent spot in your dinner rotation.

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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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