- 4 Alaska Gold 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). Rinse any ice glaze from frozen Alaska Gold Halibut portions under cold water; pat dry with paper towel.
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 for fresh/thawed fish. 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.
Photo courtesy of Alaska Seafood.