These freaky-looking, toothsome fish are quite a site, and they make a delicious mouthful too. The female lingcod is especially sassy and independent. Around December, after setting up house and laying her eggs, she takes off to Mexico to sip margaritas and let the Mister look after the nest for two months until the eggs hatch. Enjoy the fresh flavor of this wild fish!
This is a Middle Eastern take on one of my favorite fish, made with a creamy tahini sauce. It’s super simple, and it goes well with lentil-rice and a salad or a kale sauté with kalamata olives, red pepper, red onion and garlic. (sorry it doesn't photograph well!)
Tahini Baked Lingcod
1lb. Lingcod fillets (or double for 2lb)
Juice of 1 lemon (get 2 though, use the second for slices!)
¼ cup olive oil
1 onion, chopped
2 cups white mushrooms, sliced
1 cup kalamata olives, some chopped
¾ cup tahini
1 garlic clove, crushed
¼ cup water
salt & pepper
lingcod, of course!
Preheat oven to 350°
Put your lingcod fillets in a shallow baking dish, and squeeze over 2 tablespoons of lemon and 1 tablespoon of the olive oil. Bake it for 15 minutes.
Next, sauté your chopped onion and mushrooms until they’re nicely browned (8 min. or so), then add olives
In a small food processor (or feel free to use elbow grease and beat it yourself), combine the tahini, garlic, lemon juice, water, salt & pepper. Add water if necessary to get it to a light, creamy consistency.
Pull out your fish, top with your sautéed onions, mushrooms and olives, then pour on the tahini sauce.
Bake the fish for another 15 minutes, until the fish is opaque and the sauce is bubbling.
Serve with your lentil rice and salad or greens, and lemon wedges of course. A splash of vinegar or hot sauce is always nice, and watch out for the odd bone…bone appetit!