Alaska Halibut with Lemon Dressing

Fresh, bright, and aromatic

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%

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