Pescatarian Paleo Halibut with Herb Sauce
Fresh halibut is one of those proteins that rewards simple, confident cooking, and this preparation delivers exactly that ā a deeply golden sear on the outside with tender, flaky flesh inside. The real star is the vibrant herb sauce, a bright mix of parsley, basil, and chives lifted with lemon juice, lemon zest, and a splash of good olive oil. Optional capers and red pepper flakes let you dial up the complexity if you're feeling bold. The technique is straightforward: dry the fillets well, get the avocado oil shimmering hot, and resist the urge to move the fish until it releases cleanly from the pan. That patience is what builds the gorgeous golden crust that makes each bite so satisfying. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden additives or worry about what's sneaking into your meal. Spoon that herb sauce on generously and serve immediately ā this one doesn't wait.
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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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