Alaska Halibut with Lemon Dressing

Fresh, bright, and aromatic
Alaska Halibut with Lemon Dressing

Alaska Seafood

Recipe Courtesy of Wild Alaska Seafood

This dish uses the lemon, leeks, and dry wine to make a light and aromatic sauce. The fish is broiled under medium heat to keep the filets firm, yet moist. A hint of thyme is the perfect herbal finish. 

 

4
Servings
210
Calories Per Serving
Deliver Ingredients

Ingredients

For the Alaskan Halibut with Lemon Dressing

  • Alaska halibut fillets (4 to 6 oz. each)
  • 6  Tablespoons  butter
  • Large lemon, juice and zest
  • Salt and freshly ground pepper, to taste
  • 2  Teaspoons  Dijon mustard
  • Sprigs lemon thyme, (or 1/2 teaspoon dried thyme)
  • 2  Tablespoons  olive oil
  • Leeks (white and light green part only), sliced
  • Zucchini, sliced
  • 5  Ounces  baby spinach leaves
  • 2  Tablespoons  dry white wine or vegetable broth

Directions

For the Alaskan Halibut with Lemon Dressing

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

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 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 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish.  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 or broth, 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.

Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead.

Nutritional Facts

Total Fat
14g
20%
Sugar
1g
1%
Saturated Fat
4g
17%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
31mg
3%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
26mg
4%
Selenium, Se
2µg
4%
Sodium, Na
295mg
20%
Water
35g
1%