Make the most of the wonderful flavour of wild Alaska halibut with this easy, elegant recipe. Serves 4 4 x 100-150g (4-6oz) wild Alaska halibut 75g (3oz) butter Finely grated zest and juice of 1 large lemon 2 tsp Dijon mustard 4 sprigs lemon thyme 2 tbsp olive oil 2 leeks, sliced 2 courgettes, sliced 225g (8oz) baby spinach leaves 2 tbsp dry white wine or vegetable stock Salt and freshly ground black pepper
• Preheat the grill. Arrange the halibut fillets on the grill rack, placing a knob of butter on top of each one. Sprinkle them with a few drops of lemon juice, then season with a little salt and pepper. Grill for six to eight minutes, depending on the thickness of the fillets • While the fish is cooking, put the rest of the butter into a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme sprigs. Keep warm over a low heat • Heat the olive oil in a wok or large frying pan and sauté the leeks and courgettes for four or five minutes. Add the spinach and wine or stock, stirring until the leaves have wilted – about one minute • Serve the fish and vegetables, pouring a little warm lemon and thyme dressing over each one Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead. Recipe from the Alaska Seafood Marketing Institute.