Lingcod Recipes

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Ingredients

5 cups sorrel, triple-washed and roughly chopped

1 tablespoon olive oil

¾ to 1 pound lingcod filet(s)

½ teaspoon lemon pepper

½ teaspoon cracked black pepper

Kosher and flaky salt, to taste

1 teaspoon each of fresh parsley and pickled red peppers for garnish

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Spread the rinsed and chopped sorrel out on a rimmed baking sheet or oven-proof glass baking dish, drizzle with the olive oil, and sprinkle with the kosher salt.
3. Carefully remove and pin bones from the lingcod filet, and pat it dry with paper towels. Then season with the kosher salt, lemon pepper, and cracked black pepper and lay it on top of the fresh sorrel.
4. Bake for 15 to 20 minutes, depending on the thickness of the filet(s). The fish is done when it looks opaque and just barely flakes with a fork.
5. Remove the baked fish from the oven and garnish with fresh chopped parsley, diced pickled red peppers, and a drizzle of olive oil. Top with a light sprinkle of flaky salt to serve. 

Home-cook tip: Sorrel is a soft, leafy green with a tart, citrusy flavor. It can be challenging to find, but ask around for it at your local farmers market. If you can’t find sorrel, you can substitute another leafy green like spinach and then finish with a squeeze of lemon just before serving.

Recipe courtesy of Oregon Sea Grant, contributed by Chef Amanda Gladics. For more great cooking tips and tricks, visit their Seafood Recipes page.

Ingredients

Lingcod

1 4-ounce portion of lingcod

Salt and pepper to taste

1 teaspoon olive oil

6 cherry tomatoes

10 stalks of asparagus

⅓ cup chicken stock

1 tablespoon butter

¼ cup sweet onion compote

Sweet Onion Compote

4 pounds sweet onions, peeled and sliced

1 tablespoon dried thyme

1 tablespoon garlic powder

½ tablespoon kosher salt

4 ounces salted butter

½ cup sherry vinegar

3 tablespoons chives, sliced

Directions

1. Season, oil, and grill the lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add the asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in a bowl and top with a serving of warm compote.
2. Heat butter in a sauté pan and sweat onions (slowly heat, don’t brown) with herbs and spices, removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30 to 40 minutes. Deglaze with sherry vinegar and reduce about ⅔ liquid until compote is a golden brown color. Cool and stir in chives.

Recipe adapted from Chef Patrick Hoogerhyde, Alaska Chef, 2009 Great American Seafood Cook-off.

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Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

2 medium avocados or 2 cups prepared guacamole

1 tablespoons fresh lime juice

1 tablespoons minced onion

1 tablespoons chipotle chile puree (canned chipotle chiles in adobo sauce, pureed)

2 tablespoons low-fat mayonnaise

4 Alaska cod fillets (4–6 ounces each), fresh, thawed or frozen

1 tablespoon olive, canola, peanut or grapeseed oil

1 teaspoon mesquite or Mexican seasoning

4 flour tortillas (10- to 12-inch), warmed

4 large iceberg or Romaine lettuce leaves, torn or shredded

Directions

1. Mash avocados. Stir in lime juice, onion, chile puree, and mayonnaise. Set aside.
2. Rinse any ice glaze from frozen Alaska cod fillets under cold water and pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the fillets with oil. Place fillets in the heated skillet and cook, uncovered, about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Turn fillets over and sprinkle with seasoning. Cover the pan tightly and reduce heat to medium. Cook for an additional 2 to 5 minutes. Cook just until the fish is opaque throughout. Cool slightly and break into large chunks.
4. To serve, layer about ½ cup each avocado spread (almost to edge), seafood chunks, and lettuce on one side of each tortilla. Roll up envelope-style and cut in half.

Photo/recipe courtesy of Alaska Seafood Marketing Institute. For more great recipes with Alaska seafood, visit their recipe collection.

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