This Grilled Lingcod recipe is super easy and can be on your table in 10 minutes. It is a mild, white fish that doesn’t need much seasoning and pan sears in minutes!
I grew up in the Pacific Northwest and one of my favorite local dishes was lingcod. This is an extremely UGLY fish, but the meat is seriously out of this world. When I saw my local farmer’s market had some, I just had to get a few fillets!
🍽️ Why This Works
Easy – You really won’t find an easier grilling recipe than this. With just a couple of expert tips, you’ll be serving a seafood dinner that will have your guests thinking you spent hours preparing.
Delicious – I dare say that this fish tastes even better than its cold water counterpart, the halibut. I could not believe how delicious this turned out on the grill.
Lingcod – Cut this fillet down into fairly small servings. I find that a large fillet is just too difficult to manage on the grill and the edges get cooked before the center. Just save yourself the hassle and cut it before putting on the grill.
Butter and Olive Oil – A bit of oil and butter helps to season the pan and adds a great flavor to the fish.
🔥 Grilling Instructions
Step One: Heat the grill to 375 degrees on direct heat. Add a flat cast iron pan like the flat top griddle in the photos.
Note: Cast Iron is perfect for this recipe. It heats evenly, eliminating hot-spots, and the slight lip on the sides keeps the butter, olive oil and any juices on the cooking surface.
Step Two: Let the pan come up to temperature. You know it is ready when you can add a few droplets of water on the surface and it immediately sizzles like you see in the photo below.
Step Three: Add the butter and olive oil to the pan and work it around to coat the bottom. This should only take a few seconds.
Step Four: Add the fillet. Let it grill for 3-4 minutes. It should release fairly easily from the cast iron in order to turn it over.
Step Five: Turn the fillets over and grill for another 3-4 minutes.
Remove from the grill and serve! I added a few lemon slices and rosemary for a garnish.
❗ Expert Tips
- Let the cast iron heat up fully before grilling. This is key for the fish to be pan-seared.
- Don’t use much seasoning. In fact, you’ll notice I didn’t add anything to this dish except for the olive oil and butter in the pan. The fish is mild and I really wanted the flavors to pop through.
- If the fish doesn’t release from the cast iron easily, let it cook for another minute. When it is fully seared, it will be easy to lift up.
- When I first started this recipe, I made a wine and butter sauce for the fillets, but found that the fish tasted much better just plain.
Lingcod is a saltwater fish found in the Pacific Northwest. It provides a firm, white meat.
This is a light, white meat that is very mild. It is almost sweet and holds together well for grilling.
Lingcod and cod are not related. Lingcod belongs to the greenling family. It is the largest member and the fish can end up near 80 pounds.
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- 2 lbs Lingcod
- 1 tbsp olive oil
- 2 tbsp butter
- Heat the grill up to 375 degrees on direct heat. Place the cast iron flat top griddle on the grate.
- The cast iron is ready when you can add a drop of water on the surface and it immediately started sizzling.
- Add the butter and olive oil to the cast iron and use a spatula to cover the surface.
- Add the lingcod fillets and let it cook for 3 – 4 minutes.
- They are ready to turn over if they are easy to lift off the cast iron with a spatula. That shows that they have been properly seared.
- Turn them over and cook the other side for 3 – 4 minutes.
- Remove from the grill and serve with slices of lemon.