Pan-Seared Lingcod with Garlic, Citrus, and Herbs
September 30th, 2021A Simple, 10-Minute Recipe to Enjoy This Pacific Delicacy
Pan-seared lingcod is a simple and speedy dish that highlights everything there is to love about this Pacific delicacy. The firm, fairly meaty texture of lingcod makes it a great fish to enjoy seared. However, any variety of white fish can be subsituted in this recipe.
This recipe for pan-seared lingcod pairs the fish with garlic, citrus, and herbs for a clean but aromatic flavor profile that complements the mild taste of the fish. When you’re prepping your garlic, make sure you slice it rather than mince it, as it’ll have a sweeter, more mellow flavor that suits the mildness of lingcod. Use as much or as little as you want to suit your taste.
As for the citrus and herb component, try pairing up lemon and parsley for Mediterranean vibes, or use lime and cilantro if you’re feeling a little more zesty. Even the cooking fat you use can take the meal into a slightly different direction: a high-heat cooking oil like canola or peanut keeps things light, while ghee adds a decadent buttery undertone to the fish without burning (as butter would).
Pan-Seared Lingcod with Garlic, Citrus, and Herbs
By Wild Alaskan Company
If you don't have lingcod, any white fish fillet can be substituted.
Prep time
5 minutes
Cook Time
5 minutes
Total time
10 minutes
Yield
1 serving
Ingredients
- High-heat cooking oil or ghee
- Sea salt and freshly ground black pepper
- 1 (6-ounce) lingcod fillet
- Garlic clove, sliced
- Lemon or lime
- Tender green herbs, roughly chopped (parsley, chives, or cilantro)
Instructions
1. Heat a medium pan over medium-high heat with just enough cooking oil or ghee to cover the bottom. Meanwhile, pat lingcod fillet dry to remove excess moisture, then season with salt and pepper.
2. When oil/ghee is shimmering in the skillet, add fillet to pan. Allow to sear for 2 minutes, then use a fish spatula to flip. Sear for another 2 minutes, then transfer to a plate.
3. Add sliced garlic to pan and allow to cook for about 30 seconds until it softens and becomes fragrant, then turn off heat. Squeeze ¼ of a lemon or lime into pan and use the juice to deglaze any brown bits that have stuck to the bottom.
4. Add a handful of herbs to the pan and give everything a stir, then spoon garlic-herb mixture over top of lingcod fillet and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
