Pistachio Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut meets a bright, herbaceous sauce in a dish that feels restaurant-worthy but comes together in a single skillet. The combination of fresh parsley, basil, and chives blended with lemon juice, zest, and good olive oil creates a sauce that's vibrant and punchy ā the kind that makes you want to drag every bite through the pool left on your plate. Avocado oil gives the fish a beautifully deep sear without overpowering its delicate flavor, and the technique of cooking it undisturbed means you get that clean, golden crust that actually releases from the pan. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients ā every component is straightforward and easy to verify. The optional capers add a briny little pop if you're into that, and a pinch of red pepper flakes can bring just enough heat to balance the brightness of the lemon. It's the kind of clean, whole-food meal that proves eating well doesn't mean sacrificing any of the good stuff.
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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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