The sport lingcod fishery continues to be fair to good in open waters of Puget Sound, and excellent off the coast from Neah Bay to Ilwaco.
In this week’s Seafood Recipe of the Week, Anthony’s Restaurant Chef Pat Donahue offers a wonderful recipe on how to cook up one of the more tasty fish in the sea. Anthony’s will contribute some of their cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday.
Other contributing experts are Chef Tom Douglas; Tiffany Haugen, Outdoor Cooking expert/author; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
Here is some advice from Chef Donahue on how to prepare lingcod:
Lingcod is a member of the Pacific greenling family, native only to the North Pacific waters off the coast of North America. They vary in color but usually have dark brown or copper blotches arranged in clusters and are known for their cod-like white, flaky flesh.
Lingcod is a very mild fish, which makes them wonderfully versatile. They stand up well to braising and pan roasting, or simply steamed. They are a great heart-healthy option as they are loaded with protein, minerals, vitamins and Omega 3 fatty acids.
The best time to buy lingcod is during the summer and fall months. It is preferable to purchase the fish headed and gutted to maintain the best texture and taste. When picking out filets, the flesh should be white or green in color. The shelf life of lingcod is shortened once the filet is taken off the bone.
Chef Pat Donahue loves to prepare lingcod with a simple glaze of lemon and basil to allow the simplicity of the fish to shine. Fresh basil adds a wonderful sweetness to the fish and is balanced with tart acidity from the lemon.
Fresh Lingcod with Lemon Basil Glaze
Cut Alaska lingcod 8 ounces
Olive oil 1 Teaspoon
Kosher salt 1/8 Teaspoon
Lemon Basil Glaze (recipe below) 2 Tablespoons
Preheat chargrill or broiler
Massage lingcod with olive oil, kosher salt and black pepper
Place on well-seasoned grill or grill pan or under broiler
Cook to 60% done (the color will change approximately halfway up the filet)
Turn and continue cooking until done (to 140 degrees)
Remove from grill or broiler and top with lemon basil glaze
Serve with 3 ounces steamed vegetables
Garnish with lemon wedge and Italian parsley sprig
Yields: 1 serving
Lemon Basil Glaze
Olive oil¼ Cup + 2 Tablespoons
Freshly squeezed Lemon Juice 1 ½ Tablespoons
Lemon Zest 1 Tablespoon
Chopped Fresh Basil ¼ Cup
Finely Chopped Fresh Garlic 1 Teaspoon
Kosher Salt ¼ Teaspoon
Sugar ¼ Teaspoon
Finely chop fresh basil and garlic
Whisk all ingredients to combine
Keep at room temperature