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.
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.