halibut with lemon dressing
Alaska Halibut With Lemon Dressing
Recipe type: Entree
Cuisine: Entree
Serves: 4
Prep time:
Cook time:
Total time:
Hello spring! This bright lemon dressing adds vigor to an otherwise mild preparation. Add fresh herbs and zucchini, and you have the perfect dinner for patio weather.
  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 6 Tablespoons butter, divided
  • Finely grated zest and juice of 1 large lemon
  • Salt and freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 4 sprigs lemon thyme (or ½ teaspoon dried thyme)
  • 2 Tablespoons olive oil
  • 2 leeks (white and light green part only), sliced
  • 2 zucchini, sliced
  • 5 to 6 oz. baby spinach leaves
  • 2 Tablespoons dry white wine or vegetable broth
  1. Heat broiler/oven to medium-high heat (450°F).
  2. Rinse any ice glaze from frozen Alaska Halibut 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 ½ 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 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
  3. 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.
  4. 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 or broth, stirring until the leaves have wilted, about 1 to 2 minutes.
  5. Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.
  6. Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead.