Favorite Lingcod Recipes

PAN SEARED LINGCOD

Steps:

• Dry the fish with paper towels, and season with the salt, black pepper, onion powder, and paprika.
• Place the butter and olive oil in the pan over medium heat and let the butter melt and the oil heat up.
• Place the fish down in the pan along with the thyme and garlic, and let cook for 4-5 minutes, until it develops a golden-brown crust. Don't mess with it!
• Flip the fish and cook for an additional 4-5 minutes, until the other side is browned. The middle of the fish should be 145°. Make sure the garlic doesn't scorch.
• Remove the fish from the pan, tent with foil, and set aside.
• In the same pan, add in the juice from the lemon to deglaze the pan. Spoon the remaining sauce over the fish before serving.

PAN-SEARED AND CRUSTED LING COD

Steps:

• Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Cut lemon in half; zest 1 half and cut the other half into wedges.
• Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side.
• Transfer fillets into a baking pan; squeeze zested half of lemon over cod.
• Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets.
• Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.

FAVORITE LINGCOD RECIPE

Steps:

• Melt the butter in a large frying pan over medium-high heat. Continue to cook the butter, stirring frequently, until it is golden brown and nutty smelling. Stir the garlic into the butter then remove the pan from the heat.
• Pour the butter into a heat-proof bowl and stir in the lemon juice, parsley, and chili flakes.
• Dry the lingcod well with paper towels then sprinkle the cornstarch over both sides. Use your hands to rub the cornstarch all over the fish. Season both sides with salt and pepper.
• Heat the oil over medium-high heat in the same pan you used for the butter. Add the lingcod and cook for 4 minutes. Shake the pan to release the fish (if they are sticking) then carefully flip the fish over using a spatula. Cook for another 2-3 minutes, or until the lingcod is flaky.
• Pour the brown butter lemon sauce into the pan so that the lingcod is coated in the sauce.