Sesame Free Paleo Halibut with Herb Sauce
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 it takes. The fish gets patted dry and seared in avocado oil over medium-high heat until the underside is deeply golden and releases cleanly from the pan — that's the move that separates a great sear from a stuck, soggy fillet. While the halibut rests, a no-cook sauce of fresh parsley, basil, and chives comes together with olive oil, lemon juice, and zest in just minutes. Optional capers add a briny punch, and a pinch of red pepper flakes gives the whole thing a gentle kick if you're into that. Every single ingredient here is naturally free of sesame in any form — no tahini, no sesame oil, no hidden blends — so you can spoon that sauce on generously without a second thought. It's also fully paleo, leaning on clean fats and fresh aromatics rather than anything processed or grain-based. Serve it straight from the pan while the herb sauce is still fragrant and the fish is piping hot.
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Learn more →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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