Cast Iron Lingcod

Discussion in 'Fish' started by dirtsailor2003, May 2, 2016.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    We don't sear or fry fish very often. But last night I didn't want to fire up the bbq. So a simple salad and a simple high temp sear. I used coconut oil just to try and it worked out great. No coconut flavor really.

    Here's the process:

    Cut fish (whatever you like) into what ever serving size you want.  Season both sides of the fish with salt, pepper and whatever else you want. I added garlic powder.

    Allow fish to sit for 30 minutes at room temperature.

    Heat 1/4 cup of oil or butter in a medium hot cast iron skillet. I use coconut oil, but olive oil or veggie oil would work too. Once the oil has melted and spatters when water hit it, turn the heat up to high

    .

    Add fish on piece at a time. NOTE: If your fish has the skin on put that side down first in the pan. When Fish is golden brown on the side that is down flip. Fish is done when opaque and golden brown.

    Serve with whatever sides you like.





    ENJOY!!!!
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I would eat that but prefer breaded and fried.Hope to get out for Haddock this coming Sat. points 

    Richie
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Richie! Honestly I prefer it breaded to. My wife however does not. I would have preferred to sear it in butter too, but...
     
    Last edited: May 2, 2016
  4. idahopz

    idahopz Smoking Fanatic

    Me and the missus love seared fish, fried, or whatever the preparation.The cast iron preparation is one of our favs  [​IMG]
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great DS,,, My wife would love that,,,

    DS
     
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks DS!
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome DS!

    That's some good stuff!

    Points for sure!

    Al
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Never had cod till the service, great looking meal Case.
     
  10. Looks good!!!

    I miss the days of fresh lings, cabezon and abalone from my spear fishing days at Arena Rock... [​IMG]  Cooking them over an open fire on the beach. Doesn't get much better... 
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you!

    We ate a to of fresh fish, Dungeness, oysters, mussels and clams when I lived at the coast. Good stuff.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you Al!
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you Kevin! Lingcod is one of our favorites!
     
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Case,

    Looks fantastic.  That is very similar to one of the ways we use up our cod.  Very simple and yet very tasty.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thanks Craig! I always think simple is best!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... friend just laughed at me and 'plained to me we'd caught 'em before. a Ling, its a cobia? I never knew they were cod. Long and  kinda yellow.

    And good eating too. See today I didn't get old cause I learned something I should have known.
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The lingcod on the west coast are different than the ling of the East coast and gulf. Ours are a rockfish. Long slender bodies and the meat can be white or a turquoise green color (meat turns snow white once cooked).

    https://en.wikipedia.org/wiki/Lingcod


    Brown Lingcod



    Green lingcod

    Big lingcod!

     

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