Paleo Halibut Lemon Piccata Asparagus Salad ! Golden crispy Paleo fish fillet with light and refreshing lemon caper sauce. Perfect for quick easy weeknight meals and hot summer days.
Not a fan of fish ?
My husband’s not crazy about fish either but HE FINISHED IT …probably for the first time in his life. So here’s the proof how good this Paleo Halibut Lemon Piccata is. :))
And if you do love that golden crispy wild caught fish fillet, then this dish will become your go-to summer favorite !
Hit the Play Button & Let’s make some gorgeous Paleo halibut lemon piccata !
No prep time – Paleo halibut lemon piccata
When I was guest posting for Whole30 recipes, one thing people loved the most was my no prep time / last minute go-to recipes.
Seafood – like fish fillets – has always been my go-to because it’s nutritious, quick, and delicious.
If I weren’t severely allergic to shellfish, shrimps would be on the top of my go-to list too !
Does your fish fillet stick to your pan ?
Knowing how to work with the type of skillet you have is extremely important to making a gorgeous light golden brown fillet.
Here I use a stainless steel skillet. Yes I know …stainless steel sticks. But here’s what I did to make it work for me :))
- Preheat the skillet over medium heat and leave it over the stovetop until hot.
- Pat dry the fish before drenching in flour then use a combination of ghee and avocado oil to pan fry the fillet.
- Be patient and do not move the fish fillet once it’s in the skillet. Depending on the thickness of the cut, watch it like a hawk and give some love ❤️❤️to bast the fillet with juice and oil in the skillet (like the video demo above).
- When you see a light golden brown color on one side, carefully turn to cook the other side. Cook until center of fillet is just opaque and the surface is in light golden brown color (about 2-3 mins per side)
From Mark Bittman to you – simple asparagus salad
I adapted this recipe from Mark Bittman. It’s ridiculously simple, requiring no stove time, and what an amazing gorgeous way to enjoy asparagus.
If you like to find more tips on how to store asparagus to make it last longer in the fridge, here’s a great article from the Kitchn.
So save and share this gorgeous looking Paleo Halibut Lemon Piccata with your friends and loved ones. It will come in handy when life gets crazy busy ! :))
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Golden crispy Paleo fish fillet with light and refreshing lemon caper sauce. Perfect for quick easy weeknight meals and hot summer days. The asparagus salad is adapted from Mark Bittman.
- Two 8 oz. (½ lb) fish fillets Halibut or Cod , boneless and skin removed
- 2 tbsp Ghee
- 2 tbsp Avocado oil
- 4-5 tbsp Almond flour
- Salt and pepper to taste
- ¾ cup chicken stock
- 3-4 tbsp lemon juice
- 1 to 1 ½ tbsp capers , drained
- 2 tbsp fresh italian flat parsley , finely chopped
- About 1 lb Asparagus , not too skinny shape (fat shape is good)
- 2 tbsp good olive oil
- Lemon juice to taste
- Salt and pepper to taste
Snap or cut off the tough bottom ends of the asparagus. Cut off the tip flower ends and set aside to a large bowl. Use a vegetable peeler to remove the green outer skin of each spear, about 3 to 4 ribbons from each spear. Set aside to the bowl. Cut the stalks crosswise into ¼ inch rounds. Combine ribbons, sliced rounds, and flower end tips with olive oil, lemon juice, salt and pepper to taste.
Heat a large flat skillet (do not use a ridged pan) over medium heat, and leave it over the stovetop until hot. Season almond flour with a few pinches of coarse sea salt. Pat dry the fish and dredge the fish in the almond flour mixture to coat nice and evenly.
Add ghee and avocado oil to the heated skillet. Add fish fillet (work in separate batches) and season it lightly with salt and pepper. Brown fish and basting with oil and juices. Cook about 2-3 minutes, depending on the thickness of the fish. Carefully turn and sear the other side, about 2-3 more minutes. Basting with oil and juices again. Cook until center of fillet is just opaque and the surface is in light golden brown color. Set aside.
Use the same skillet, add chicken stock, lemon juice, and drained capers. Simmer to reduce the sauce by almost half and scrape any browned bits off the bottom of the skillet. Taste sauce and see if more lemon juice or capers are needed. Before turning off the heat, add and stir-in finely chopped flat parsley.
Spoon sauce over fish fillets. Serve immediately with asparagus salad.