Walnut Free Paleo Halibut with Herb Sauce
Fresh halibut gets a serious upgrade here, seared in avocado oil until the crust is deep golden and the flesh is just barely flaking ā the kind of result that looks like it came out of a restaurant kitchen. The real star is the vibrant herb sauce, a bright, loose blend of parsley, basil, and chives lifted with lemon juice, lemon zest, and a hit of capers if you're feeling it. Everything in this dish is clean and whole-food, so it fits naturally into a paleo approach without any substitutions or workarounds. Tree nut concerns are completely off the table here ā the sauce gets all its richness from good extra-virgin olive oil, no nut-based thickeners or hidden additions in sight. The technique is straightforward: pat the fish dry, let the hot pan do the work, and don't touch it until it releases on its own. That patience is what gives you the golden crust rather than a sad, steamed fillet. Spoon the herb sauce on generously right before serving and get it to the table while everything is still warm and fragrant.
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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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