Yeast Free Paleo Halibut with Herb Sauce

Total time27 min

Prep time15 min

Cook time12 min

4.7

(4)

Yeast Free Paleo Halibut with Herb Sauce

Fresh halibut is one of those proteins that rewards simple, confident cooking, and this pan-seared preparation delivers a deeply golden crust with a tender, flaky interior that feels genuinely restaurant-worthy. The real star is the vibrant herb sauce — a bright, no-cook blend of parsley, basil, and chives lifted with lemon juice, lemon zest, and a drizzle of good olive oil that comes together in minutes while the fish does its thing in the skillet. Because the sauce is completely fresh and built from whole ingredients, there's no hidden fermented or processed component to worry about, making it a naturally clean fit for anyone avoiding yeast in their diet. Avocado oil gives the fillets that beautiful sear without overpowering the delicate fish, and patting the halibut thoroughly dry before it hits the pan is the small step that makes all the difference. Optional capers and red pepper flakes let you dial up the brininess or heat depending on your mood. Spoon the herb sauce generously over each fillet right before serving and the whole plate looks and tastes like something you'd order on a special occasion — except you made it at home in under twenty minutes.

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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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