Alaska Halibut with Lemon and Thyme Dressing

Heat broiler/oven to medium-high heat (450ºF).

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange fillets on a spray-coated broiling pan 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 for 4 to 5 minutes. 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.

Nutrients per serving: 448 calories, 28g total fat, 12g saturated fat, 54% calories from fat, 91mg cholesterol, 33g protein, 18g carbohydrate, 5g fiber, 369mg sodium, 160mg calcium and 820mg omega-3 fatty acids.

Photo by Steve Lee