Looking to turn up the heat on this Brit classic? Try this one for size. In this spicy take on the traditional dish I cooked some Lingcod with Tajinn and a little cilantro.
On the side one air fried Ore-Ida steak fries topped with Wild Coyote Cilantro Ranch, pepitas, pico de gallo and plenty of freshly chopped cilantro. Lastly, no mushy peas here, but a scoop of guacamole. Check out our full list of store bought guacamole here – for those times you need to save a few minutes.
Lingcod? huh? This is a white fish that has a very neutral flavor, so I love to cook it in dishes like this. It’s a dense, meaty and mild fish, perfect for those who don’t love a very assertive or aggressive fish flavor. This fish is from Sitka Salmon Shares, linked above and below this recipe.
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!