Best Recipes for Oregon Lingcod

If there’s one thing that makes anglers just as happy as catching a big Oregon Lingcod from their fishing charter trip, it’s creating delicious meals out of it! Lingcod is a delicious fish with so many possibilities for cooking. So it goes without saying that you want to make sure you cook it fresh to get the unique flavors out of it to show off to family and friends.

Read on to find out the best recipes for Oregon Lingcod that anyone can follow!

 

Best Recipes for Oregon Lingcod

Lingcod is always an excellent choice for cooking, as they’re readily available all year long and has a warming palate.

Whether you’re new to cooking or a seasoned chef, these recipes for Oregon Lingcod will have everybody smacking their lips. And you’ll be surprised with how many more ways there are to cook fresh lingcod!

 

Oven Roasted Lingcod

With this recipe, you’ll get lingcod with a crispy exterior and moist, tender white meat inside. The fish is then topped with lemon aioli sauce and wilted Swiss chard, just like what you’d expect in fancy restaurants in Newport!

The best part? It only takes half an hour to achieve.

 

Aioli Sauce Ingredients:

• ½ cup of mayonnaise
• 2 tablespoons of Dijon mustard
• 2 tablespoons of lemon juice
• ½ teaspoon of grated lemon zest
• 1 large garlic clove, finely minced or grated
• ½ teaspoon of kosher salt
• ¼ teaspoon of freshly cracked black pepper

 

Lingcod Ingredients:

• 32 ounces worth of Lingcod fillets
• 1 tablespoon of olive oil
• Salt and pepper

 

Swiss Chard Ingredients:

• 2 bunches of Swiss chard or spinach, with the large stems removed and cut into 2-inch pieces
• 3 tablespoons of olive oil
• 2 minced garlic cloves
• ¼ teaspoon red pepper flakes
• 2 tablespoons of lemon juice
• Salt and pepper

 

Directions:

1. Start with the aioli by mixing all ingredients, and set that aside.
2. Now, let’s cook the Lingcod. Begin by preheating your oven to 400 degrees.
3. Heat a large skillet over medium-high heat, then add olive oil once it’s hot. Season your fish fillets with salt and pepper. Once the oil shimmers, add your fillets, cooking them for two minutes until crisp and golden brown. Then, turn the fillets, cooking the other side for two more minutes.
4. Place your fillets on an oiled sheet pan covered with parchment paper. Please place it in the oven and let it roast for ten minutes or once the fish starts to flake.
5. Next up, prepare the Swiss chard or spinach. Use the same skillet and put it on medium heat, adding the 3 tablespoons of olive oil. Saute garlic and red pepper flakes for half a minute, then add your greens, seasoning it with salt and pepper.
6. Use your tongs to move your greens around the pan, allowing it to wilt evenly. Before serving, add lemon juice.
7. Plate your dish by adding the fish, topping it with aioli, and placing the greens on the side. Enjoy!

 

Lingcod with Salsa Verde

This recipe sounds very fancy, but it’s very simple to do. Taking less than 30 minutes, your loved ones will love this Basque-inspired dish.

 

Fish Ingredients:

• 1 ½ pound Lingcod, cut into four
• Salt and pepper
• 3 tablespoons of olive oil
• 2 cups of couscous or rice

 

Salsa Verde Ingredients:

• A handful of Italian parsley leaves
• 6-8 fresh mint leaves
• 1 garlic clove
• 2 anchovies
• 1 ½ tablespoon of capers
• Lemon
• 1/3 cup of olive oil
• ½ cup of cherry tomatoes
• ½ cup of grilled or marinated artichoke hearts, chopped
• ¼ cup of toasted pine nuts

 

Directions:

1. Create the salsa verde with your food processor. Add your parsley, mint, garlic, capers, anchovies, olive oil, and squeeze your lemon to bring out the juices—Reserve ½ tablespoon of capers to garnish.
2. Pulse the ingredients until you reach a salsa consistency. Season with salt and pepper for more taste and set it aside.
3. Season your lingcod with salt and pepper.
4. Add oil on a large skillet over medium heat. Once the oil is hot, add your fish. Allow the Lingcod to cook for 4-5 minutes, then flip, cooking for another 4-5 minutes.
5. Once your fish is cooked, place rice or couscous on a platter or individual plates, placing the fish on top. Drizzle the dish with your salsa verde, then garnish with artichoke hearts, pine nuts, and tomatoes. You can sprinkle a bit of caper and serve with lemon wedges.

 

Simple Pan-Seared Lingcod

This is such a simple recipe that only takes less than half an hour to prep and cook. Serve it over rice, and you’ve got yourself a delicious main course from Oregon Lingcod!

 

Ingredients:

• 4 pieces of Lingcod fillets weighing 5-6 ounces each
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ½ teaspoon of onion powder
• ½ teaspoon of paprika
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 1 sprig of fresh thyme
• 3 cloves of garlic
• 1 large lemon
• 1 teaspoon of chopped Italian parsley

 

Directions:

1. Dry fish fillets with paper towels, then season with salt, pepper, paprika, and onion powder.
2. Place olive oil and butter in a pan over medium heat, allowing the oil to heat up and the butter to melt.
3. Place your fish in the pan with the garlic and thyme. Let it cook for about 4-5 minutes or once it has a golden-brown crust. Flip the fillets, cooking the other side for 4-5 minutes. Don’t let the garlic scorch!
4. Remove your fish fillets from the pan and tent them with foil. Set these aside.
5. Squeeze your large lemon and bring out all of its juices in that same pan, letting the pan deglaze. Spoon all the remaining sauce over the fish and top with your Italian parsley.
6. Serve over rice or with your preferred side, and enjoy!

 

Wrapping It Up

While some people might find fish a bit complex to prepare, it’s pretty easy with suitable recipes. You get to serve fancy dishes without taking hours to prep and make!

We hope you got to choose something to follow out of our list of recipes for Oregon Lingcod. What are you waiting for? If you have freshly caught Lingcod, take it straight to the kitchen and prepare a feast!