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


Cut Alaska lingcod 8 ounces

Olive oil 1 Teaspoon

Kosher salt 1/8 Teaspoon

Lemon Basil Glaze (recipe below) 2 Tablespoons


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 with 3 ounces steamed vegetables

Garnish with lemon wedge and Italian parsley sprig

Yields: 1 serving

Lemon Basil Glaze


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


Finely chop fresh basil and garlic

Whisk all ingredients to combine

Keep at room temperature