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1. fillet and skin ling
2. Place on foil on bbq
3. Add a splash of olive oil
4. Add a dash of salt and pepper
5. Bake until almost done.
6. Enjoy

Not much to ling's them being the tastiest fish in the sea!

Here is how I do it when I want good flavor fast:

skinless ling fillets.

Get a stainless steel flat bottom bowl, set on grill. Add butter, parsley, garlic, olive oil to the bowl. Grill should be heating up, this mixture is melting.

Using a brush paint this mixture on one side of the ling fillet, throw it on the hot grill, painted side down. Paint lots of it onto the other side (the up side).

Shut hot grill a minute. There should be flames and smoke from the butter. The little bowl can be on the side by now, it is all melted.

Then with a big spatula (long enough to get all of fillet) flip the fish. Paint topside again with garlic/butter mix. Cook some more, not too much.

Take off, throw rest of butter mixture on fish and eat. Should take about 5 minutes depending on thickness. If the fish cooks too much it could flake and fall through the grill. If this happens start crying because you just ruined dinner, you a$$hole.

Wonderful! Thanks to both!

If it works for halibut, it will work for lingcod. Very versatile stuff, but great-tasting fish deserves simple, classic preparations that allow the fish's own flavors to shine through. Less is more.

Extra light olive oil / Soy sauce / Crushed garlic / Black pepper. Blend and marinate for 1-2 hours then throw on grill a couple minutes per side.Good luck,

SZ

1 cup oil
4 Table spoons soy sauce
1.5 Table spoons garlic
Coarse black pepper to taste

Note: To much soy sauce will make this salty......The color should be a light carmel color not dark. Only marinate no longer then 2 hours as it will become over powered by soy sauce flavor and salty taste.

Using a high quality Italian salad dressing as a marinade works.