Soy Free Paleo Halibut with Herb Sauce

Total time27 min

Prep time15 min

Cook time12 min

4.7

(4)

Flaky, golden-seared halibut topped with a bright, herb-packed sauce is the kind of weeknight dinner that feels genuinely special without requiring much effort. The fish gets patted dry and seared in avocado oil over medium-high heat until the underside releases cleanly with a deep, caramelized crust — a small technique that makes a huge difference in the final result. While the halibut cooks, a no-cook sauce of fresh parsley, basil, and chives comes together in minutes, lifted by lemon juice, lemon zest, and a drizzle of good extra-virgin olive oil. Optional capers and red pepper flakes add a briny, gentle kick if you want a little more complexity on the plate. Soy-based sauces and condiments have a way of sneaking into restaurant fish dishes and store-bought marinades, but every ingredient here is clean and straightforward — nothing hidden, nothing processed. The whole thing is naturally grain-free and built around whole, real foods, so it fits a paleo approach without any substitutions or workarounds. Spoon that herb sauce generously and serve immediately while the fish is still hot and the sauce is fresh and vivid.

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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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