Shellfish Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut meets a bright, herb-packed sauce in a dish that feels genuinely restaurant-worthy without a single complicated step. The fish gets patted dry and seared in avocado oil over medium-high heat until the underside releases cleanly with a deep, caramelized crust ā that technique alone makes all the difference. While the halibut rests, a vibrant mix of flat-leaf parsley, fresh basil, chives, lemon juice, and extra-virgin olive oil comes together in minutes to create a sauce that's herbaceous, a little tangy, and completely addictive. Optional capers and red pepper flakes add a briny kick and gentle heat if you want to take it up a notch. Because every ingredient here is naturally whole and unprocessed, there's no need to scan labels for hidden additives or worry about cross-contact with shellfish ā the ingredient list is clean and completely transparent. This is the kind of weeknight dinner that looks like you spent hours but actually comes together in one skillet with a handful of fresh herbs.
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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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