Wheat Free Paleo Halibut with Herb Sauce
Flaky, golden-seared halibut topped with a vibrant fresh herb sauce is the kind of weeknight dinner that feels far more impressive than the effort it requires. 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 a technique that makes all the difference between good fish and great fish. While the halibut rests, a bright, no-cook sauce of parsley, basil, chives, lemon juice, and olive oil comes together in minutes, with optional capers and red pepper flakes adding a little brine and heat if you're into it. Every single ingredient here is naturally free of wheat and grain, so there's no swapping, substituting, or label-scanning required ā it just works as written. The herb sauce alone is worth memorizing; it's the kind of thing you'll want to drizzle over everything else in your fridge. Serve it the moment it comes off the pan for the best texture and the most vivid flavors.
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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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