Alaska halibut fillet broiled and topped with lemon-thyme butter sauce, plated with sautéed spinach, zucchini, and leeks on a rustic ceramic plate.

Bright and buttery, this broiled Alaska halibut is finished with a simple lemon-thyme dressing made from white wine and melted butter. Served alongside sautéed vegetables, it’s a fresh, flavorful dish that lets the clean taste of wild halibut shine through—perfect for weeknight dinners or casual entertaining.

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

  • Instructions:

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

If you’re looking for more simple, reliable seafood ideas like this, explore our Approachable Seafood guide—easy wins that make cooking fish feel a whole lot simpler.

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