Ling Cod Food

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.

EASY BAKED LING COD WITH MISO-SOY GLAZE

Steps:

• Preheat oven to 375 degrees. Rack should be on the middle or upper third of the oven.
• If the skin is on the ling cod, score the skin side with a few slashes with a paring knife about 1/2" deep. This will allow the glaze to penetrate through the skin and keep the fish from curling when cooked.
• Mix together glaze ingredients. Rub onto fish and let marinate for 15 minutes.
• Place fish fillet on a baking sheet, lined with foil or not, and rubbed with a bit of oil or non-stick spray. Roast fish for 10-15 minutes until fish is cooked through or 145 degrees . Time will depend on the thickness of the fillet.

ROASTED LING COD RECIPE WITH LEMON PEPPER AIOLI AND WILTED CHARD

Steps:

• FOR THE AIOLI:
• Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well. Note, if you want to make homemade aioli, see instructions in the note section.
• FOR THE LING COD
• Preheat oven to 400 degrees.
• Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
• Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
• FOR THE GREENS:
• In the meantime Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

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.

LINGCOD RECIPE: PAN-SEARED FISH WITH LEMON CAPER SAUCE

Steps:

• Pat lingcod fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
• Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
• Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

TEMPURA FISH TACOS: BATTERED LING COD

Steps:

• Place oil in fryer and preheat to 350 F
• Sift flour and baking powder; whisk in 1 cup soda water until smooth
• Let batter stand for 10 minutes; season fish lightly with salt and pepper
• Working in batches of 4 to 6 pieces at one time, dip each fish finger into batter, transfer quickly to fryer; fry until a light golden brown (about 2 minutes, no more!)
• Drain briefly on paper lined plate; season lightly with salt, pepper on both sides (again)