When a package of lingcod arrived on my doorstep from Sitka Salmon Shares, this was one of the first ideas that popped in my head. Lingcod is a lean white fish that holds up better in the pan than true cod for my money, and the flavor is quite mild. That makes it perfect for pan frying with a variety of spices and flavors.
Here I cooked the lingcod in the pan with some oil and:
- Small handful of finely chopped cilantro
- One clove of crushed garlic
- 1 tsp coriander
- Juice of one lime
I may have also given it just the smallest of hits with MSG too – to being everything together. From there it took about 20 minutes cooking in a covered pan, turning every five or so minutes.
I served the fish with a side of sliced avocado also spritzed with fresh lime, then topped with a chili-crisp chili oil. Pepitas a finishing touch for some texture.
Shopping tip: check out The Spice House in Chicago for spices like MSG and coriander. The quality is superb and they ship for free on certain orders, which actually for me, makes them cheaper than my local grocery store (and much better quality). Check them out here – if you make a purchase we also get referral fee.
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!