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Cast Iron Lingcod

post #1 of 17
Thread Starter 

We don't sear or fry fish very often. But last night I didn't want to fire up the bbq. So a simple salad and a simple high temp sear. I used coconut oil just to try and it worked out great. No coconut flavor really.

Here's the process:

 

Cut fish (whatever you like) into what ever serving size you want.  Season both sides of the fish with salt, pepper and whatever else you want. I added garlic powder.

Allow fish to sit for 30 minutes at room temperature.

 

Heat 1/4 cup of oil or butter in a medium hot cast iron skillet. I use coconut oil, but olive oil or veggie oil would work too. Once the oil has melted and spatters when water hit it, turn the heat up to high

.

Add fish on piece at a time. NOTE: If your fish has the skin on put that side down first in the pan. When Fish is golden brown on the side that is down flip. Fish is done when opaque and golden brown.

 

Serve with whatever sides you like.

 

 

 

 

 

ENJOY!!!!

post #2 of 17

I would eat that but prefer breaded and fried.Hope to get out for Haddock this coming Sat. points 

Richie

post #3 of 17
Thread Starter 
Quote:
Originally Posted by tropics View Post

I would eat that but prefer breaded and fried.Hope to get out for Haddock this coming Sat. points 
Richie

Thanks Richie! Honestly I prefer it breaded to. My wife however does not. I would have preferred to sear it in butter too, but...
post #4 of 17

Me and the missus love seared fish, fried, or whatever the preparation.The cast iron preparation is one of our favs  :points:

post #5 of 17

Looks great DS,,, My wife would love that,,,

 

DS
 

post #6 of 17
Thread Starter 
Quote:
Originally Posted by IdahoPZ View Post

Me and the missus love seared fish, fried, or whatever the preparation.The cast iron preparation is one of our favs  points.gif

Thank you!
post #7 of 17
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Looks great DS,,, My wife would love that,,,

DS

 

Thanks DS!
post #8 of 17

Awesome DS!

 

That's some good stuff!

 

Points for sure!

 

Al

post #9 of 17

Never had cod till the service, great looking meal Case.

post #10 of 17

Looks good!!!

 

I miss the days of fresh lings, cabezon and abalone from my spear fishing days at Arena Rock... :confused: Cooking them over an open fire on the beach. Doesn't get much better... 

post #11 of 17
Thread Starter 
Quote:
Originally Posted by sfprankster View Post

Looks good!!!

I miss the days of fresh lings, cabezon and abalone from my spear fishing days at Arena Rock... confused.gif  Cooking them over an open fire on the beach. Doesn't get much better... 

Thank you!

We ate a to of fresh fish, Dungeness, oysters, mussels and clams when I lived at the coast. Good stuff.
post #12 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Awesome DS!

That's some good stuff!

Points for sure!

Al

Thank you Al!
post #13 of 17
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Never had cod till the service, great looking meal Case.

Thank you Kevin! Lingcod is one of our favorites!
post #14 of 17

Case,

Looks fantastic.  That is very similar to one of the ways we use up our cod.  Very simple and yet very tasty.

post #15 of 17
Thread Starter 
Quote:
Originally Posted by cmayna View Post
 

Case,

Looks fantastic.  That is very similar to one of the ways we use up our cod.  Very simple and yet very tasty.

Thanks Craig! I always think simple is best!

post #16 of 17
Quote:
Originally Posted by dirtsailor2003 View Post


Thank you Kevin! Lingcod is one of our favorites!

 

LOL... friend just laughed at me and 'plained to me we'd caught 'em before. a Ling, its a cobia? I never knew they were cod. Long and  kinda yellow.

 

And good eating too. See today I didn't get old cause I learned something I should have known.

post #17 of 17
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

LOL... friend just laughed at me and 'plained to me we'd caught 'em before. a Ling, its a cobia? I never knew they were cod. Long and  kinda yellow.

 

And good eating too. See today I didn't get old cause I learned something I should have known.

The lingcod on the west coast are different than the ling of the East coast and gulf. Ours are a rockfish. Long slender bodies and the meat can be white or a turquoise green color (meat turns snow white once cooked).

 

https://en.wikipedia.org/wiki/Lingcod

 

 

Brown Lingcod

 

 

 

Green lingcod

 

Big lingcod!

 

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