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


  • 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


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)