Pan-seared halibut with brown butter (paleo)

A French seafood dish built on whole ingredients.

Servings: 2
Active time: 15 min
Total time: 20 min

Organic sourcing

Choosing organic lemons is beneficial as they are on the Dirty Dozen list and often have pesticide residues. Parsley is also worth sourcing organic for better flavor and fewer chemicals.

Ingredients

• 2 halibut fillets
• 2 tbsp ghee
• 1 lemon, juiced
• 2 tbsp fresh parsley, chopped
• 1 tbsp capers, rinsed
• to taste sea salt
• to taste black pepper

Method

1. Pat the halibut fillets dry with a paper towel and season both sides with sea salt and black pepper.
2. Heat ghee in a skillet over medium-high heat until hot, but not smoking.
3. Place the halibut fillets in the skillet skin-side down and cook for 4-5 minutes until the skin is crispy.
4. Gently flip the fillets and cook for another 2-3 minutes, until the fish is opaque and flakes easily with a fork.
5. Remove the fish from the skillet and set aside.
6. In the same skillet, add lemon juice, chopped parsley, and capers to the browned ghee.
7. Stir quickly to combine the ingredients and pour the brown butter sauce over the cooked halibut fillets before serving.

Notes

• Halibut can be replaced with other firm white fish like cod or sea bass.
• Serve immediately for best texture and flavor.
• Pair with roasted vegetables or a simple salad.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.