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. 

 

Ready in
25 m
4
Servings
429
Calories Per Serving
Deliver Ingredients

Ingredients

For the Alaskan Halibut with Lemon Dressing

  • 4 Alaska halibut fillets (4 to 6 oz. each)
  • 6 Tablespoons butter
  • 1 Large lemon, juice and zest
  • Salt and freshly ground pepper, to taste
  • 2 Teaspoons Dijon mustard
  • 4 Sprigs lemon thyme, (or 1/2 teaspoon dried thyme)
  • 2 Tablespoons olive oil
  • 2 Leeks (white and light green part only), sliced
  • 2 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
27g
42%
Sugar
5g
N/A
Saturated Fat
13g
63%
Cholesterol
115mg
38%
Protein
30g
61%
Carbs
18g
6%
Vitamin A
401µg
45%
Vitamin B12
2µg
27%
Vitamin B6
1mg
59%
Vitamin C
46mg
77%
Vitamin D
7µg
2%
Vitamin E
4mg
21%
Vitamin K
327µg
100%
Calcium
241mg
24%
Fiber
6g
24%
Folate (food)
161µg
N/A
Folate equivalent (total)
161µg
40%
Iron
12mg
65%
Magnesium
112mg
28%
Monounsaturated
10g
N/A
Niacin (B3)
11mg
53%
Phosphorus
433mg
62%
Polyunsaturated
2g
N/A
Potassium
1263mg
36%
Riboflavin (B2)
0.3mg
15.3%
Sodium
893mg
37%
Thiamin (B1)
0.2mg
14.7%
Trans
0.7g
N/A
Zinc
2mg
11%