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Alaska Halibut with Lemon Dressing

Alaska Halibut with Lemon Dressing
Lemon, thyme, butter and white wine - the perfect combination for broiled Alaska halibut fillets served with sautéed vegetables. Photo by Steve Lee.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4

Ingredients

  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 6 Tablespoons butter, divided
  • Finely grated zest and juice of 1 large lemon
  • Salt and freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 4 sprigs lemon thyme (or ½ teaspoon dried thyme) *Use regular thyme if you can’t find the lemon variety, or substitute rosemary.
  • 2 Tablespoons olive oil
  • 2 leeks (white and light green part only), sliced
  • 2 zucchini, sliced
  • 5 to 6 oz. baby spinach leaves
  • 2 Tablespoons dry white wine or vegetable broth

Nutrition Facts

Calories 442
Total fat 28g
Saturated fat 12g
Calories from fat 55%
Cholesterol 91mg
Protein 33g
Carbohydrates 16
Fiber 4g
Sodium 346mg
Calcium 150mg
Omega-3 fatty acids 820mg

Instructions

  1. Step 1 Prepare the broiler and halibut

    Heat broiler/oven to medium-high heat (450F). Rinse any ice glaze from frozen Alaska halibut under cold water; pat dry with a paper towel. Arrange fillets on a spray-coated or foil lined baking sheet.

  2. Step 2 Broil the halibut

    Broil 5-7 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 7-10 minutes for frozen fillets or 4-6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

  3. Step 3 Meanwhile, cook the vegetables

    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 1-2 minutes.

  4. Step 4 Plate and serve

    Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.

Nutrition Facts

Calories 442
Total fat 28g
Saturated fat 12g
Calories from fat 55%
Cholesterol 91mg
Protein 33g
Carbohydrates 16
Fiber 4g
Sodium 346mg
Calcium 150mg
Omega-3 fatty acids 820mg