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Source: Alaska Seafood

Alaska Halibut with Lemon Dressing
Halibut is one of the ocean's treasures and nowhere is it better than when caught in Alaska's frigid waters. Enjoy it on top of wilted veggies and flavored with a buttery lemon sauce. 
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 to 20
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4 Alaska halibut steaks or fillets, 4 to 6 ounces 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 1/2 teaspoon dried thyme
2 tablespoons olive oil
2 leeks, white and light green part only, sliced
2 zucchini, sliced
5 to 6 ounces baby spinach leaves
2 tablespoons dry white wine or vegetable broth

Preheat the broiler until hot, or the oven to 450°F. Spray a baking sheet with vegetable oil spray or line it with aluminum foil.

Rinse any ice glaze from the frozen Alaska halibut, rinse it under cold water and pat dry with paper towels. Arrange the fillets on the baking sheet and broil  5 to 7 inches from the heat source for about 5 minutes. (Alternatively, bake the fish for about 8 minute.) 

Remove the fish from the broiler or oven and top each fillet with about 1/2 tablespoon of butter. Sprinkle each one with 2 teaspoons of lemon juice and season lightly with salt and pepper. Return to the broiler and cook or an additional 7 to 10 minutes until the fish is opaque in the center. (If using the oven, the time will be about the same.)

While the fish is cooking, heat the remaining butter in a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until the butter melts. Add the thyme and cover the pan to keep the sauce warm.

In a wok or large skillet, heat the olive oil over medium-high heat. When hot, add the leeks and zucchini, reduce the heat to medium and cook until the veg begin to soften, about 10 minutes. Add the spinach and wine or broth, and cook, stirring, until the leaves have wilted, 1 to 2 minutes.

Serve the fish atop the vegetables and pour the warm sauce over the fillets.

Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead. Fresh fish requires 2 to 3 fewer minutes to cook than frozen. The recipe was developed using frozen fish.

Also check out the Alaska Style Recipes for Kids! Per serving: 442 calories, 28 g total fat, 12 g saturated fat, 55% calories from fat, 91 mg cholesterol, 33 g protein, 16 carbohydrate, 4 g fiber, 346 mg sodium, 150 mg calcium and 820 mg omega-3 fatty acids Photo by Steve Lee

Source: Wild Alaska Seafood

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