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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!