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Fresh Lingcod with Lemon-Garlic Butter Sauce

May 13, 2017 By Bryon

Plenty of fresh Lingcod in today, so here’s a great basic recipe that only takes about 15 minutes from oven to plate! Goes great with either a crusty bread or rice dish to accompany.

Fresh Lingcod with Lemon-Garlic Butter Sauce
Recipe Type: Main Dish
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
A straightforward recipe for Lingcod (or any white fish) that’s quick to plate & super tasty. The butter sauce will make about two cups, so consider saving the left over for topping veggies or potatoes!
Ingredients
  • 2lbs Lingcod fillet
  • Olive Oil
  • Salt & Pepper
  • 1/2 cup clam juice
  • 1/2 cup dry sherry
  • 1/2 cup whole milk
  • 1 Tbsp minced garlic
  • 1 Tbsp minced shallots
  • 1 bay leaf
  • 1 Tbsp unsalted butter
  • 1 Tbsp flour
  • 1/2 pound (2 sticks) unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh chopped parsley
Instructions
  1. First prepare the butter sauce:
  2. Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.
  3. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown).
  4. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
  5. Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.
  6. For preparing the fish:
  7. Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat.
  8. Preheat the oven to 350°F.
  9. Rinse the fish in cold water, cut into serving pieces if necessary.
  10. Remove any bones with fish-bone tweezers or (spotless clean) pliers.
  11. Lay the fish flat in a aluminum foil lined baking pan.
  12. Bake 10-15 minutes, until done.
  13. To test, use the tip of a knife to gently cut into the thickest part of the fillet.
  14. The fish is done when the fish has just turned from translucent to opaque at the center.
  15. Once you pull the fish out of the oven it will continue to cook for a few minutes.
  16. Serve with sauce on top, with rice, or a good sourdough bread.
3.5.3208

Filed Under: Featured Recipe, Front Page Slider, Recipes, Seafood Tagged With: Ling Cod, Ling Cod Recipe, Lingcod, Lingcod Recipe

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Last reply was May 14, 2017
  1. Fresh Lingcod, Crab, Chocolates, & More for Mother’s Day!
    View May 14, 2017

    […] Salmon, Manila Steamers, Oysters, Sockeye Salmon, and more, all available fresh and locally caught! Be sure to check out our latest recipe for the Lingcod here. Maybe looking for an assortment of quick & easy homemade dishes, great for a picnic in the […]

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Monday: Turkey & Provolone Melt, General Tao Chicken, Clam Chowder
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Wednesday: Chef’s Choice Sandwich (hot meatloaf, Italian sub or turkey,) Teriyaki Chicken, Soup of the Day
Thursday: Hot Reuben Sandwich, Kung Pao Chicken, Clam Chowder
Friday: BLT Sandwich, Clam Chowder
Saturday: Clam Chowder
Sunday: Clam Chowder

Please note:  We also have other soups available throughout the week. Check our deli white board for the soup of the day.

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