Tuesday, June 3, 2014

Grilled Lingcod

As some of you know, we have a long tradition of fishing in our family.



Over the years, it has evolved from salmon fishing in the Columbia river (Washington) to now fishing for various kinds of fish off the coast of San Diego (California). We typically catch vermilion rockfish (pictured right below), but yesterday, we caught a different kind of fish. I caught a lingcod (pictured left below)! It put up a great fight and I was really proud of my catch. Remember, there are very strict regulations to the size and limits of the lingcod that you can catch, so make sure to read your fishing books!


My parents took home half the lingcod to make fish tacos. I took home the other half and decided to try a foil packet on the grill. I made up this recipe as I went so feel free to modify as you see fit. Also, this would be a great recipe for any fish, especially white fish.


Spicy Grilled Lingcod

Recipe based on half a fish
  • Lingcod (or any other white fish)
  • 2 teaspoons Creole or Blackened Seasoning (I used Tony Chachere's Original Creole Seasoning) 
  • 2 tablespoons butter
  • 1 clove of garlic
  • Diced jalapenos (about 1/8 cup)
  • Foil 

Directions:

  • Preheat the grill.
  • Wash off the fish with water and dab dry with a paper towel.
  • Tear off a big enough piece of foil to wrap fish fillet(s) and to make a tent around the fish with the foil.
  • Coat the foil with olive oil or baking spray before putting fish on it.
  • Put the seasoning on the fishing first, then spread chopped up butter and garlic on top of the fish. 
  • Lastly, add the diced jalapenos (to your spice desired).
  • Fold up the foil to make a tent around the fish.
  • Grill for 20 minutes, occasionally rotating the position of the foil tent. 
  • Enjoy!!

You could season and cook any other white fish this way too!

xoxo,
Amy

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