Alaska Halibut with Lemon Dressing
- 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)