Q1: Is ling cod a good eating fish?

Yes. Totally underrated, honestly. If you’ve never tried it, imagine a fish that flakes like halibut but has its own vibe—slightly sweet, firm, but not chewy. The kind of fish that just behaves when you cook it. That’s why this lingcod recipe works so well—it’s adaptable and just… good.

Q2: What’s the best seasoning for lingcod?

Keep it minimal unless you’re going bold on purpose. Salt and pepper, a hit of garlic, maybe a bit of rosemary. You want seasoning that hugs the fish—not smothers it. This pan-seared lingcod recipe leans on butter, lemon, and capers, which pretty much always win.

Q3: What’s the difference between a cod and a ling cod?

They’re not the same species—just similarly named. Cod is softer, sometimes a bit flaky to the point of falling apart. Lingcod’s got more bite to it. A firmer texture means it holds up better in a hot pan or oven. That makes it great for searing… or for a hearty lingcod recipe like this one.

Q4: What goes well with lingcod?

It depends on your mood. Feeling fancy? Go for white wine and roasted fingerlings. Lazy weeknight? Toss it next to some rice or greens. A brothy stew or grilled veg also works. That’s part of the joy—this fish doesn’t demand anything specific.

Q5: What’s a good seasoning for cod?

Oddly enough, what works for lingcod usually works for cod too. Just go a bit heavier—cod’s milder, so it needs more lift. Lemon, paprika, dill, or even a spice rub if you’re grilling.

Q6: Can you eat lingcod raw?

Technically? Yes, if it’s sushi-grade and handled perfectly. Realistically? Unless you're sourcing straight from a trusted boat, cook it. A solid lingcod recipe like this one brings out way more of its flavor anyway—no risk, all reward.

Pan-Seared Lingcod Recipe: Simple & Delicious

Description

A simple and elegant pan-seared lingcod recipe with a lemon caper butter sauce. Perfect for a weeknight dinner or an elevated meal without the fuss.

Ingredients

Scale

2 lingcod fillets (about 6 oz each)
1 tablespoon olive oil
1 tablespoon butter (plus extra for sauce)
Salt and pepper to taste
1 shallot, finely chopped
1/4 cup white wine
1 tablespoon lemon juice
1 tablespoon capers
Optional: garlic powder, rosemary, or chili flakes

Instructions

Pat the lingcod fillets dry and season both sides with salt, pepper, and optional herbs or garlic powder.
Heat a cast iron skillet over medium heat. Add olive oil and butter.
When the butter is melted and shimmering, gently place the fillets in the skillet.
Cook undisturbed for 3–4 minutes or until the bottom is golden brown. Flip with a spatula and cook the other side until the fish is opaque and flakes easily.
Remove fish and set aside. In the same skillet, sauté chopped shallot until soft.
Deglaze the pan with white wine, letting it simmer to reduce slightly.
Add lemon juice, capers, and another knob of butter. Stir gently to form a smooth sauce.
Serve the sauce over the fish immediately, paired with your favorite side dishes.

Notes

Fresh lingcod works best, but halibut or sablefish are good substitutes.
Adjust cooking time depending on the thickness of the fillet.
You can add breadcrumbs or panko for a crispy texture, though it’s optional.
Pair with rice, roasted vegetables, or cioppino-style broth.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 fillet with sauce
Calories: 280
Sugar: 1g
Sodium: 380mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 30g
Cholesterol: 75mg

Keywords: lingcod recipe, pan-seared lingcod, white fish recipe, lemon caper sauce, easy fish dinner