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    Home » Kitchen Laughter Recipes Blog » Seafood

    Grilled Pan Seared Lingcod

    Published: Dec 10, 2022 · Modified: Jan 17, 2023 by Jason C · This post may contain affiliate links ·

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    This is my one of my favorite Grilled Lingcod Recipes. It 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!

    lingcod fillet on the grill and sizzling in a cast iron griddle.
    Grilled Lingcod is Perfect for Pan Searing
    Contents hide
    1 🍽️ Why This Works
    2 🐟 Ingredients
    3 ⏲️ Equipment and Tools
    4 🔥 Grilling Instructions
    5 ❗ Expert Tips
    6 Storage
    7 Substitutions
    8 🥦 Serving Suggestions
    9 What is Blue Lingcod?
    10 Recipe FAQ
    11 Grilled Pan Seared Lingcod Recipe

    Growing up in the Pacific Northwest, 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!

    This simple technique is great for any firm and mild white fish. The Red Snapper is thinner than the Lingcod so it would take just a couple minutes to sear. Even cooking a salmon fillet would make an amazing meal using this simple process.

    🍽️ 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 other cold water counterpart, the halibut.  I could not believe how delicious this turned out on the grill.

    🐟 Ingredients

    fillets of cut lingcod with a label on a butcher paper lined sheet pan.
    This Lingcod Recipe Doesn’t Need a Lot of Extra Seasoning

    Lingcod fillets – 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.

    ⏲️ Equipment and Tools

    Cast Iron Skillet – This is one of my favorite grilling accessories. It is perfect for just about everything from smoking to this hot searing. It retains heat so well, it forgives hot spots on the grill and provides a very evenly heated surface for searing your favorite foods.

    Ramekin – These small, three ounce stainless steel ramekins work perfectly for holding small amounts of seasoning or liquids, such as the olive oil here. They are very inexpensive, but you’ll come back to them time and time again for your grilling needs.

    Grill – We used out Big Green Egg for this one but no matter what grill you have – Weber, Char-Broil, Traeger or Masterbuilt – they are all going to work great for this recipe.

    Try cooking this over an open fire while camping while using the cast iron skillet.


    🔥 Grilling Instructions

    six process shots showing melting butter, adding olive oil, and pan searing a fillet of lingcod with the final photo of it being served with rosemary and lemon.
    Super Easy Grilling Steps for a Delicious Meal!

    Step One: Heat the grill to 375°F 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.

    cast iron griddle being heated over direct flame and water drops sizzling.
    It is Ready When Water Drops Sizzle

    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 after the internal temperature reaches 145°F and serve!  I added a few lemon slices and rosemary for a garnish.  

    Note: When the fish starts to separate slightly, you know it has reached 145°F. See how the fillet has started to open up a bit in the photos above?

    ❗ Expert Tips

    Heat Up: Let the cast iron heat up fully before grilling.  This is key for the fish to be pan-seared.

    Seasoning: Don’t use much seasoning.  In fact, you’ll notice I didn’t add anything to this dish except for the olive oil and melted butter in the pan.  The fish is mild and I really wanted the flavors to pop through.

    Releasing: 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.  

    two lingcod fillets stacked on butcher paper with sliced lemon wedges and rosemary.
    Light and Flaky White Lingcod Recipe

    All the tips and tricks you’ll ever need to put out your charcoal grill.

    Storage

    Lingcod does not store well after it has been cooked. If you had to, try a tightly covered container for the fridge. Fortunately, this tastes so good, I doubt you will have leftovers.

    Substitutions

    Fish Choice: If you can’t find lingcod (and that can be hard to find unless you live in the Pacific Northwest or want to order online), you can substitute with halibut. Just recognize that the times will vary slightly as the halibut is most likely a bit thicker than the lingcod meat.

    Both are coldwater fish found from Alaska down into the Washington State area of the Pacific.

    On the east coast, try cod, pollock or haddock for the substitutes.

    Capers: Add in a tablespoon of capers in the the final few minutes to add a lemony brine flavor to the fish. As with the wine sauce, this is completely optional, and we loved the flavor plain. They capers definitely add a unique flavor, so don’t shy away from it.

    Oil Choice: A good substitute for olive oil is avocado oil. This has a higher smoke point, and will serve much better if you choose to grill this at a higher temperature. I don’t recommend using butter, as it has a lower smoke point and will risk burning.

    Seasonings: You won’t go wrong with a bit of salt and pepper. Oregano, rosemary or other herbs add a light and refreshing flavor as well. Add some lemon zest or lemon wedges for a garnish and it will complement the fish extremely well.

    Breading: For a more crispy exterior, consider dredging the fillet in flour or bread crumbs before adding it to the heated skillet.

    While you can use some tartar sauce, really prefer this lingcod recipe without it. It really lets the flavor of the fish shine through.

    🥦 Serving Suggestions

    Pull out a light and crisp brew like Blonde Ale or a light, chilled white wine such as Reisling.

    This is a light and delicate fish that deserves to be the star of the show. Don’t overpower the flavors with bold side dishes. Keep the starches and vegetables somewhat neutral.

    Smoked Fingerling Potatoes are an excellent option that cook quickly and work well with the dish.

    Grilled Roasted Root Vegetables are easy to customize and cook extremely quickly. Make sure to sprinkle with fresh herbs for a perfect side dish.

    Grilled Carrots with a light balsamic glaze are one of our favorites! We typically end up eating these straight off the grill.

    What is Blue Lingcod?

    Every now and then you’ll run across blue lingcod meat. It is bright blue and scientists speculate it is caused by changes in the fatty acids caused by variations in their diet. It is perfectly fine to eat. Just follow normal food safety protocols.

    Recipe FAQ

    What is Lingcod?

    Lingcod is a saltwater fish found in the Pacific Northwest.  It provides a firm, white meat. It is also known as a Buffalo Cod, or a Cultus Cod and is a member of the greenling family of fish.

    What does Lingcod taste like?

    This is a light, white meat that is very mild.  It is almost sweet and holds together well for grilling. If you like halibut, you will love lingcod.

    What is the difference between Lingcod and Cod?

    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 vs an Atlantic cod that only reaches 96 kg.

    Cod comes from Gadidae family. Cod is the common name of the demersal fish genus Gadus. Pacific cod and Atlantic cod are the two most common species of this mild fish.

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    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    fillet of lingcod on the grill and sizzling in a cast iron griddle.

    Grilled Pan Seared Lingcod Recipe

    This simple pan seared lingcod recipe can be on the table in ten minutes! It is perfect with a light butter and olive oil mix.
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    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4 servings
    Calories: 268kcal
    Author: Jason

    Equipment

    • Cast Iron Skillet

    Ingredients

    • 2 lbs Lingcod
    • 1 tbsp Olive Oil
    • 2 tbsp Butter

    Instructions

    • Heat the grill up to 375°F 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.

    Notes

    Fully Heat Up: Do not try to put the fish on the cast iron unless it is preheated.  You want that initial heat to sear the fish.
    Light Seasoning: This is a light and sweet flavored fish and tasted better without any seasonings.  If you do add some, add it sparingly.
    Cut Small Sizes: Cut the fillets into manageable sizes before putting them on the grill.  It makes turning them over much easier and they will cook faster.
    Oil Choices: Olive oil typically works at this temperature, but avocado oil will provide a higher smoke point.  Steer away from using butter, as the cast iron skillet will be hotter than the smoke point of butter and you risk burning it.  
    Substitute: If you can’t find lingcod, try a nice medium sized halibut fillet.  The flavors are similar.  The halibut may be a bit thicker and will require a few extra minutes on the skillet to be fully cooked.

    Nutrition

    Calories: 268kcal | Carbohydrates: 1g | Protein: 40g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 173mg | Potassium: 937mg | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Pan Seared LingcodGrilled Pan Seared Lingcod
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