Wild Alaska Halibut with Fresh Lemon Dressing
Pour this light and refreshing lemon thyme dressing over our premier Wild Alaska Halibut for a delicious summer meal.
4 Wild Alaska Halibut Portions, thawed
6 tbsp. butter, divided
finely grated zest and juice of 1 large lemon
salt and freshly ground black pepper
2 tsp. Dijon mustard
4 sprigs lemon thyme (or ½ tsp. dried thyme)
2 tbsp. olive oil
2 leeks (white and light green part only), sliced
2 zucchini, sliced
5 to 6 oz. baby spinach leaves
2 tbsp. dry white wine or vegetable broth
Heat broiler/oven to medium-high heat (450°F). Pat dry halibut fillets with paper towels.
Arrange halibut portions on spray-coated or foil lined baking sheet. Broil 5-7 inches from the heat source for about 5 minutes.
Remove fish from oven and place 1/2 tbsp. butter on top of each fillet. Sprinkle with 2 tsp. lemon juice, then season with salt and pepper. Return to oven and cook and for 4-6 minutes. Cook just until fish is opaque throughout.
While halibut is cooking, add remaining butter to saucepan with lemon zest, remaining lemon juice, and mustard. Heat gently, whisking until melted, then add thyme. Keep warm.
Heat olive oil in a wok or large pan and cook leeks and zucchini over medium heat until soft. Add the spinach and wine or broth, stirring until the leaves have wilted, about 1-2 minutes.
Serve halibut and vegetables, pouring warm lemon and thyme dressing over portions.