Lingcod With Brown Butter Honey And Capers Food

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.

COD WITH BROWN BUTTER AND CAPERS

Steps:

• 1. Preheat oven to 400. Bring pot of water to a boil and add pasta of choice. Cook per pasta directions.
• 2. Cut cod in half, making two 1/2 lb portions. Heat a skillet over medium high heat. Add 3 T of the butter and swirl skillet to coat.
• 3. Measure out cornstarch, garlic salt and pepper onto a plate and mix well. Dredge fish in the cornstarch mixture.
• 4. Place fish in the heated skillet and don't move for 3 minutes.
• 5. Turn fish to other side. Remove from heat and place in oven. Oven time will depend on the thickness of the cut of fish.
• 6. When fish is cooked through, place on a plate and cover with foil. Drain pasta.
• 7. Add remaining butter to skillet. Stir frequently, allowing butter to brown slightly. Add capers and stir.
• 8. Plate pasta. Top with fish. Spoon butter caper sauce over the top. Serve immediately.

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.