Peanut Free Paleo Halibut with Herb Sauce
Fresh halibut is already a showstopper, but a vibrant herb sauce made with parsley, basil, chives, lemon, and olive oil takes it somewhere truly special. The sauce comes together in minutes while the fish cooks, so the whole meal feels effortless even though it looks restaurant-worthy on the plate. Searing the fillets in avocado oil over medium-high heat gives you that gorgeous golden crust, and the trick of letting the fish release naturally from the pan before flipping means it stays perfectly intact. A squeeze of lemon juice and a hit of zest in the sauce cut right through the richness of the fish, keeping every bite bright and clean. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden additives or worry about cross-contact from shared manufacturing lines. The optional capers and red pepper flakes add a briny, gentle kick if you want to dial up the complexity, but the dish is absolutely stunning without them. This is the kind of weeknight dinner that makes you feel like you really have your life together.
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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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