Chef Pat Donahue of Anthony’s Restaraunt loves to prepare lingcod with a simple glaze of lemon and basil to allow the simplicity of the fish to shine. Fresh basil adds a wonderful sweetness to the fish and is balanced with tart acidity from the lemon.
Fresh Lingcod with Lemon Basil Glaze
Ingredients
Cut Alaska lingcod 8 ounces
Olive oil 1 Teaspoon
Kosher salt 1/8 Teaspoon
Lemon Basil Glaze (recipe below) 2 Tablespoons
Procedure
Preheat chargrill or broiler
Massage lingcod with olive oil, kosher salt and black pepper
Place on well-seasoned grill or grill pan or under broiler
Cook to 60% done (the color will change approximately halfway up the filet)
Turn and continue cooking until done (to 140 degrees)
Remove from grill or broiler and top with lemon basil glaze
Serve
Serve with 3 ounces steamed vegetables
Garnish with lemon wedge and Italian parsley sprig
Yields: 1 serving
Lemon Basil Glaze
Ingredients
Olive oil¼ Cup + 2 Tablespoons
Freshly squeezed Lemon Juice 1 ½ Tablespoons
Lemon Zest 1 Tablespoon
Chopped Fresh Basil ¼ Cup
Finely Chopped Fresh Garlic 1 Teaspoon
Kosher Salt ¼ Teaspoon
Sugar ¼ Teaspoon
Procedure
Finely chop fresh basil and garlic
Whisk all ingredients to combine
Keep at room temperature