Core and chop apples in 1/2-inch pieces. Drizzle and toss with lemon juice; set aside.

Heat a heavy aluminum nonstick skillet or ridged stovetop grill pan over medium-high heat. Rinse any ice glaze from Alaska halibut under cold water; pat dry with paper towel. With pastry brush, lightly coat cooking surfaces of halibut with oil. Place oiled halibut in heated skillet. Cook, uncovered, about 4 to 5 minutes, until bottom is golden. (For best browning, shake skillet occasionally to keep fillets dry and avoid sticking.) Turn halibut over, cover skillet tightly and reduce heat to medium. Cook an additional 4 to 5 minutes and remove from heat when just done, and center flakes with a knife. Do not overcook. Place halibut on plate; remove skin and center bone from halibut steaks, if needed. Break into bite-sized chunks; cover and keep warm.

Add butter, apples, sugar, and nutmeg to clean skillet; cook and stir about 2 minutes over medium heat until apples are crisp-tender. Serve apples with halibut.

Photo and Recipe Courtesy of the Alaska Seafood Marketing Institute.