Alaska Halibut with Lemon Dressing

A cooked halibut fillet drizzled with lemon dressing on top of a bed of leeks & zucchini

Preparation Time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings

Ingredients:

4 Alaska Halibut Fillets (4 to 6 oz each)
6 Tbsp Butter, divided
finely grated zest and juice of 1 large Lemon
Salt and freshly ground Black Pepper
2 tsp Dijon Mustard
4 sprigs Lemon Thyme
2 Tbsp Olive Oil
2 Leeks (white & light green part only), sliced
2 Zucchini, sliced
5 to 6 oz Baby Spinach Leaves
2 Tbsp dry White Wine

Directions:

Heat broiler/oven to medium-high heat (450°F).

Rinse any ice glaze from thawed halibut fillets under cold water; pat dry with paper towel. Arrange fillets on a spray-coated or foil lined baking sheet. Broil 5 to 7 inches from the heat source for about 5 minutes. Remove fish from oven, and place 1/2 tablespoon butter on top of each fillet. Sprinkle with 2 teaspoons lemon juice, then season with salt and pepper. Return to oven and cook an additional 4 to 6 minutes. Cook just until fish is opaque throughout.

While the fish is cooking, add remaining butter to a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme. Keep warm.

Heat the olive oil in a wok or large pan; cook the leeks and zucchini over medium heat until soft. Add the spinach and wine, stirring until the leaves have wilted, about 1 to 2 minutes. Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)