Chef Pat Donahue of Anthony’s Restaurants shares a delightful grilled lingcod recipe.
The lingcod fishery off the coast at Neah Bay, La Push, Westport and Ilwaco will go down as another memorable summer season.
This week, chef Pat Donahue of Anthony’s Restaurants offers a delightful summertime grilled lingcod recipe.
Coastal charter boats at Westport, La Push and Neah Bay continue to score excellent catches of lingcod as the population remains robust.
These gnarly-looking fish with scary-looking fangs aren’t the prettiest in marine waters, but they will definitely win the hearts of those at the dining table with their light, yet firm flaky flesh. Most lingcod average 10 to 20 pounds with a few pushing the 30-plus pound mark.
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Lingcod fishing off La Push, Westport and Ilwaco will remain open daily through mid-October. The minimum size is 22 inches, and the daily limit is two lingcod. Anglers can also add a daily limit of 10 black rockfish to the catch while out on the ocean.
There are shore-bound options for various types of bottomfish off the Westport and Ilwaco jetties. Good lingcod baits are flounder, kelp greenling, horse herring or artificial scampi-type jigs.
Here’s Chef Donahue’s take on lingcod:
Lingcod is a member of the Pacific greenling family, native only to the North Pacific waters off the coast of North America. They vary in color but usually have dark brown or copper blotches arranged in clusters and are known for their cod-like white, flaky flesh.
Lingcod is a very mild fish, which makes them wonderfully versatile. The fish stands up well to braising and pan-roasting, or simply steamed. It is a great heart-healthy option, as the fish are loaded with protein, minerals, vitamins and Omega 3 fatty acids.
The optimal time to buy lingcod is during the summer and fall months. It’s best to buy the fish headed and gutted, to maintain its texture and flavor. The shelf life of lingcod is shortened once the fillet is taken off the bone. If purchasing fillets, look for ones with a white or green flesh.
Chef Pat loves preparing fresh lingcod with summer garden caponata. It provides for a light, fresh, mouthwatering flavor with bright, vibrant colors.
Fresh Lingcod with Summer Garden Caponata
2 pounds fresh lingcod (skin off and bones out)
¼ cup olive oil
1 teaspoon Cajun Spice
1 cup Caponata Relish (see recipe below)
8 slices heirloom or garden tomato
Few leaves of fresh basil (optional garnish)
½ cup rice (your choice, and chef Donahue recommends rice with Paella flavors)
1. Preheat chargrill or broiler to medium heat.
2. Season fish with Cajun spice (or salt and pepper, if you prefer) on both sides.
3. Moisten fish with oil and place on well-seasoned grill or grill pan under broiler.
4. Cook about 2-3 minutes (Note: the color will change about halfway up the fillet). Turn and continue cooking until done with an internal temperature of 140 degrees and let fish rest 1-2 minutes.
5. Plate with about ½ cup Caponata, and top with tomato slices. Garnish with basil.
Summer Garden Caponata
12 ounces eggplant (cut into ½ inch circles)
½ teaspoon kosher salt
½ cup plus 2 tablespoons of olive oil
¾ cup yellow onions (chopped)
14 ounces (with juice) of canned, diced tomatoes
6 to 8 Kalamata olives (whole or cut in half and pitted)
1 tablespoon capers
2 tablespoons fresh basil (chopped)
½ cup roasted red peppers
2 teaspoons balsamic vinegar
¼ lemon cut for juice
½ cup yellow pepper (diced)
1. Season eggplant with kosher salt and brush with two tablespoons of olive oil. Bake at 350 degrees for 20 minutes. Cool and cut into ½-inch pieces.
2. In a sauce pan over medium heat, sauté onions in a small amount of olive oil until translucent. Add all ingredients except for olive oil, lemon and peppers, then simmer for 10-15 minutes on low heat.
3. Stir in diced yellow bell peppers and remaining olive oil. Squeeze lemon juice onto dish just prior to serving.
(Serves four people. This recipe from Anthony’s has been adapted for home cooking.)
This season, esteemed local chefs will share recipes and advice on how to cook a wide variety of local seafood weekly through October.
This year’s lineup of chefs include Tom Douglas, owner of Lola, Palace Kitchen, Dahlia Lounge, among others; Taylor Hoang, chef and owner of Pho Cyclo Cafes and Rickshaw Chef in Seattle; chef Shota Nakajima, owner of Naka; executive chef Sarah Scott of El Gaucho in Bellevue, executive chef Wesley Hood of AQUA by El Gaucho along with other chefs from El Gaucho and The Inn at El Gaucho; Jason Wilson, executive chef and owner of Miller’s Guild and Coffee Flour; Megan Coombes chef and general manager of Altstadt in Seattle’s Pioneer Square; chefs Jun Takai and Yasuhiro “Yasu” Kusano at Shiro’s Sushi in Seattle’s Belltown; chef Maximillian Petty owner of Eden Hill on Queen Anne; chef Taichi Kitamura, owner of Sushi Kappo Tamura; and executive chef Jason Brzozowy for Tilth owned by Maria Hines.
Recipes will be posted every Wednesday and/or Thursday through Nov. 2. Also, if you have a recipe you’d like to reel-in my way, please let me know and I will post them, and will even test it out with my family and friends.