Pan-seared lingcod is a simple and speedy dish that highlights everything there is to love about this Pacific delicacy. The firm, fairly meaty texture of lingcod makes it a great fish to enjoy seared. However, any variety of white fish can be subsituted in this recipe.
This recipe for pan-seared lingcod pairs the fish with garlic, citrus, and herbs for a clean but aromatic flavor profile that complements the mild taste of the fish. When you’re prepping your garlic, make sure you slice it rather than mince it, as it’ll have a sweeter, more mellow flavor that suits the mildness of lingcod. Use as much or as little as you want to suit your taste.
As for the citrus and herb component, try pairing up lemon and parsley for Mediterranean vibes, or use lime and cilantro if you’re feeling a little more zesty. Even the cooking fat you use can take the meal into a slightly different direction: a high-heat cooking oil like canola or peanut keeps things light, while ghee adds a decadent buttery undertone to the fish without burning (as butter would).
