Native to the Pacific Coast, Ling Cod has firm flesh with a mildly sweet flavor and is very versatile in the kitchen. Ling Cod can be used as a Halibut (or other white fish) substitution in many recipes, and it yields fantastic flavor whether it’s baked, broiled, fried, or added in stews and soups.
Seeing as you can always pick up great Ling Cod here at the store (sourced from Garibaldi & Astoria, and always fresh!) here’s a great recipe for fish tacos I’ve done recently that is very tasty!
- Kiwi Salsa:
- 3 Kiwis, Peeled & Chopped
- ½ Yellow Bell Pepper, Seeded & Chopped
- 2 Tablespoons Red Onion, Chopped
- 1 Tablespoon Fresh Cilantro, Chopped
- 1 Tablespoon Lime -or- Lemon Juice
- Salt & Pepper, To Taste.
- 1 Pound Ling Cod (Can substitute Rock fish, Halibut, or a different Cod), Skin & Bones removed.
- 1 Egg, Beaten
- 1 Cup Breadcrumbs
- ½ Teaspoon Salt
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Dried Oregano
- 1 Tablespoon Neutral Flavored Oil (Oils like Canola oil, Grapeseed oil, and Peanut oil are neutral. Olive Oil can be used as well, but will have some flavoring.)
- 8 (4-Inch) Flour, Whole Wheat, or Corn Tortillas
- 1 Cup Cabbage or Salad Greens, Sliced
- To Prep Salsa:
- Combine all Salsa ingredients in a bowl, mix, and let sit while preparing fish.
- To Prep Fish:
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Rinse fish and pat dry. Slice into 2-inch long pieces and place in a shallow dish. Pour beaten egg over the top and gently mix to coat, making sure each fish piece gets covered in a little bit of egg.
- Combine breadcrumbs, salt, oregano, cumin and oil in a resealable plastic bag. Add egg-coated fish, seal and shake until well coated. Place fish on the prepared baking sheet and bake until golden brown, 12 to 15 minutes. Wrap tortillas in foil and put them in the oven during the last 4 minutes of baking.
- Assemble tacos with fish, salsa, cabbage or salad greens. Feel free to add any other favorite taco toppings!
Note: Salsa is an interesting stand alone for chips too!