Pacific lingcod
With its mildly sweet flavor and firm flesh, lingcod is a treasure of the sea. It's versatile in the kitchen and a delight on the plate, and you'll find delectable fillets in your local PCC seafood department in late spring.
Lingcod is native to the rocky shores of North American's Pacific coast and offers a taste and succulence similar to halibut — it cooks up white, sweet and delicious, a great addition to many a meal.
Cooking with lingcod
Lingcod is versatile — use it as you would halibut and other white fish. Its firm, sweet flesh yields great flavor, whether baked, broiled, fried or added to soups and stews.
- Baked Hazelnut Cod
- Coconut Fish Curry with Charred Chiles & Lime
- Crispy Fresh Fish with Red Curry and Coconut Milk
- Grilled Halibut with Pepper and Onion Relish
- Halibut and Chickpea Salad
- Halibut Kabobs with Lemon-Basil Butter
- Mchuzi Wa Samaki (Fish Stew)
- Muqueca de Peixe (Brazilian Fish Stew)
- One-pan Roasted Asparagus and Halibut with Tomato-Lime Butter
- Pan Baked Cod
- Pan-seared Halibut with Basil Pesto and Sautéed Cherry Tomatoes
- Pla Neung Ma Now
- Pla Sam Rod
- Roasted Asparagus and Wild Halibut Salad with Chèvre and Warm Rhubarb Vinaigrette
- Roasted Garlic and Wild Halibut Chowder with Basil-Caper Coulis
- Rosemary and Hazelnut Roasted Wild Alaskan Halibut with Sautéed Chanterelles and Pears
- Salad Niçoise
- Sesame Seared Wild Alaskan Halibut
- Sesame-roasted Halibut with Sweet and Spicy Rhubarb Sauce
- Spiced Fish Tacos with Creamy Lime Sauce
- Wild Halibut or Salmon Fillets with Nasturtiums and Viognier Butter Sauce