Don't have one. Need one.

Pulling out a piece of lingcod caught in early June up in AK. Need something to do with it that doesn't include deep fat frying it, yet ends up not tasting like an old frozen piece of lingcod.

Tried grilling a piece on the BBQ and just hit it with some lemon pepper. Was balls-nasty and tasted like crap.

Help me out! I'm eating it for dinner tomorrow!

try this Parker, i really enjoyed it, and have used it on Halibut, and Salmon as well....


http://www.larrycsonka.com/AlaskaRecipeDetails.aspx?id=73%20&Yr=2012

Thaw and dry fillet of Lingcod

Butter a glass baking dish and install fish
Squeeze fresh lemon juice
Coat HEAVILY with Mayo. (sounds gross but have faith)
Apply an even coat of Dill

Bake uncovered at 350 until coating is lightly browned and fish flakes evenly


If the fillet is thin you can also broil instead of baking


Done right, this is fabulous. My family used to have a place in Campbell River and every summer we would spend all day getting there but race to the boat the instant we pulled in just to get a smallish Lingcod for dinner. My kids would even get excited a out "getting dinner" and this was their favorite way to make it unless of course... We were making fish and chips.

Sounds yummy/ Lingcod is one of my ATF fish.

Lingcod is one of my favorites as well even months after frozen. Was fortunate to bring home twelve of 'em this year. With a sharp thin knife, trim the pinkish-grayish fat off the skin side of the previously frozen fillets prior to cooking. It doesn't hold up well in the freezer. I'll even trim them prior to freezing. No amount of seasoning/marinating/cooking/recipe, etc, will make the flavor of that fat line go away. Kinda like what you'd do to a sturgeon.

This works well with any white fish.

It is from a restaurant in the Fla keys.

Ingredients
4 (6-ounce) cod fillets
Deep fried onions chopped
2 eggs, for egg wash
Kosher salt and freshly cracked black pepper
4 tablespoons grapeseed oil
1/2 lemon, juiced
1 tablespoon butter
1 sprig fresh thyme
Butter Sauce, recipe follows
Directions
Preheat oven to 400 degrees F.

Place the fillets on a sheet tray or rack so the fish can release its natural juices.


Place the Fried onions into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the fried onions.


In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.


Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.


Pour over the Butter Sauce and serve.

Butter Sauce:
2 cups white wine (recommended: Chardonnay)
2 sprigs fresh thyme
1 shallot, sliced
2 clove garlic, smashed
2 tablespoons heavy cream
1/2 lemon, juiced
2 tablespoons cold butter
3 tablespoons chopped chives
Freshly cracked black pepper
In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer.


Whisk in cold butter and once melted add the fresh chives and season with black pepper.

Sticking with my M.O., I take NO credit whatsoever for what I made tonight but. I just used other people's recipes and in no way calling this my own.

I'd first like to give credit to Stlhead for his awesome taco seasoning recipe.

Next, I'd like to thank Rafi, owner of Tranquil Charters for his simple yet delicious halibut taco recipe.

I combined the two, made a few adjustments, used lingcod instead of halibut and came up with this:

For the halibut seasoning:
1 tbsp chili powder
½ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp ground cumin
½ tsp kosher salt
1 tsp black powder
Mix together in a bowl. Use half of this for the sauce and half mixed in with the halibut.
For the Halibut sauce:

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh minced cilantro
½ Tbs. Lime juice
2TBS Seasoning
Combine all the ingredients and whisk together. Set aside in the fridge while you make the halibut.
For the Tacos:

1 halibut fillet-thawed and rinsed.
6 corn tortillas
2 cups shredded lettuce
1 cup diced tomatoes
2TBS Halibut Seasoning
4 Tbs. extra virgin olive oil
Mix the halibut and seasoning in a bowl. Heat the oil in a pan and when hot, add the fish. Stir constantly and it should take only a couple of minutes until the fish is all white with no signs of clear. It’s done.
Hear the corn tortillas on hot pan, much like a pancake. About 2 minutes a side. This will prevent it from breaking.
Layer the tortilla with fish, sauce, diced tomatoes and lettuce




I'd be lying if I didn't say this didn't kick all the ass.

No jalapenos? Man up Parker.

Look at the photo again. See the little round green things on the top of the tacos? Jalapenos.

yum!