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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

June 11, 2014 at 8:58 AM

Anthony’s Restaurant chef Pat Donahue dishes out delightful lingcod recipe

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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:

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(Photo courtesy of Anthony’s Restaurant)

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

Ingredients

Cut Alaska lingcod 8 ounces

Olive oil 1 Teaspoon

Kosher salt 1/8 Teaspoon

Lemon Basil Glaze (recipe below) 2 Tablespoons

Procedure

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

Serve with 3 ounces steamed vegetables

Garnish with lemon wedge and Italian parsley sprig

Yields: 1 serving

Lemon Basil Glaze

Ingredients

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

Procedure

Finely chop fresh basil and garlic

Whisk all ingredients to combine

Keep at room temperature

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