Turkey Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut meets a bright, herb-packed sauce in a dish that feels restaurant-worthy without any of the fuss. The fish gets patted dry and cooked in avocado oil over medium-high heat until it develops a deep, caramelized crust that releases cleanly from the pan ā 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 with olive oil, lemon juice, and zest into something vibrant and aromatic that you'll want to put on everything. Optional capers and red pepper flakes add a briny, gentle kick if you're feeling bold. The whole thing is naturally grain-free, dairy-free, and built entirely from whole, clean ingredients ā no processed shortcuts or hidden additives to worry about. It's the kind of weeknight dinner that looks like you tried much harder than you actually did, and the leftovers (if there are any) are just as good the next day.
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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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