• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Lingcod, sides and Pie!


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
After seeing all these amazing fish cooks, I was in the mood for some fish myself. Unlike Bill, Morgan and Case, I haven't got a boat and am about 4 hours away from the Pacific Ocean. Back to the market where they had Lingcod on sale. Years ago when I lived near the ocean, I used to catch Lingcod and as I recall they were delicious. The meat was a green color, but delicious. I got a little suspicious when the fillet was white, but the butcher convinced me it was a different variety. I bought a nice 2 lb. filet and grilled it with some green beans and baby new potatoes. It turned out nice and flaky but had a rather odd flavor. It was OK, but just off a little. My wife noticed it too. Not sure how fresh it was. Anyway it was OK, but wish I'd paid a little more and gone for the halibut or salmon. Here's some pic's.

Went to the fish store and reeled in this baby.



Got fillet ready for the seasoning.







Seasoned with lemon oil, rosemary, dill weed and salt and pepper.



Potatoes and beans done.





Fish done and plated with sides.



Cut up some Granny Smith's. You know what's coming.



It's pie time. Loading her up.



Continued...
 
Last edited:
Got the top on. Had a heck of a time with the crust this time. Way too flaky.



On the little WSM.



All done.



Ice cream and Apple Pie!!!



Thanks for looking.
 
Last edited:
As for the ling cod, get to know a really good fish monger, it pays in spades. That said, that pie is out of this world!!
 
Everything looks amazing Cliff. Apple pie on a WSM... I never thought of that. What a great idea.
 
Cliff it looks just like our ling cod we catch...did it still have skin on it? Sometimes fish that had been frozen and thawed with the skin can give off a "off" taste...but it doesn't have any discoloration and looks good!!
Now that pie!! Nice buddy!! That was a work of art !! Love it!!
 
You're killing me! What a great post. The meal, the dessert, every bit of it.
 
I don't know what looks better the Lingcod or the Pie!! Both look great!

Yep not all lingcod are green and the biologists aren't quite sure why some are and some aren't. There are several other species of rockfish that can also be blue-green, the Cabezon and the kelp greenling. Here's a snippet from and article that NPR did:

"Love writes in his book that a bile pigment called biliverdin seems to be responsible for turning the blood serum of these fish their stunning color — but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, is a mystery to biologists.

Lingcod — a member of the greenling family — isn't the only West Coast species to turn up with blue-green meat. Its cousins, the rock greenling and the kelp greenling, are sometimes tinted turquoise, as is an unrelated sculpin called the cabezon, which shares the same habitat.

Worthington says the rare turquoise individuals taste the same as their white brethren. And during cooking, the blue color vanishes entirely. Those lucky enough to encounter a blue fillet at the fish counter may be drawn to it for its aesthetic appeal; Worthington says turquoise lingcod fillets always sell faster than their white counterparts."

We still have a few fillets of ling cod left in the freezer. I like to make fish tacos with them, but then I found this recipe that would combine your lingcod and your pie, may have to give this a try:

CURRIED LINGCOD PIE

1/2 pound chard

Pastry for 2-crust pie

3 tablespoons oil

1 onion, chopped

1 tablespoon chopped garlic

1 tablespoon chopped ginger root

1 teaspoon ground cumin seeds

1 teaspoon grated fresh turmeric or 1/2 teaspoon ground turmeric

1 teaspoon ground coriander

Salt

1 medium tomato, peeled, seeded and chopped

1/2 pound lingcod, swordfish or halibut, cut into 1-inch cubes

Wash and dry chard. Remove leaves from stems and tear each leaf into 4 or 5 pieces.

Divide dough in half and roll out 1 piece to 12-inch circle. Place dough in pie plate and pierce with fork in several places. Bake at 350 degrees 5 minutes. Remove from oven and set aside.

Heat oil in skillet. Add onion, garlic and ginger and cook over medium heat until onion is translucent. Add cumin, turmeric, coriander and season to taste with salt. Cook 2 minutes. Remove pan from heat.

Roll out other half of dough to 12-inch circle. Line bottom of reserved pie pan with half of chard leaves. Place tomatoes and lingcod on top of chard and cover with onion mixture. Cover pie with top crust. Pinch 2 crusts around edges. Cut off any overhanging top crust. Pierce top crust with fork in 5 or 6 places. Bake at 350 degrees 30 minutes or until browned. Serve hot or warm. Makes 6 main course servings, 8 to 10 appetizer servings.
 
Cliff;
It looks like you are setting the bar "Way HIGH" for the rest of us mere mortals! Good job!

Keep on smokin',
Dale53:wsm:
 
I'm sure I would have still eaten the Ling and I know I would have devoured the pie!
Do you have fruit trees, Cliff?
 
Fish looks good and the sides look great! That pie looks amazing....nicely done my friend. Stay safe out there only a few more weeks of fire season.
 
Nice looking meal and pie looks out of this world!!! I wonder at lot too how long the fish is staying in the glass case at the supermarket too. Sometimes you can smell the meat/seafood case walking by and that is never a good sign!!!
 
Thanks everyone. What a great bunch of comments and I appreciate every one. I was feeling uneasy when I posted this cook and closed my eyes when I clicked Post New Thread. I was sure surprised! You are a great group of people.

Couple of quick replies to questions.

Morgan.. No the fillet was skinned. I think it just sat in the case too long. It was a two day sale and I bought the last fillet on day two. Lesson learned.

Case. Thanks for all the time providing all that interesting information AND that great looking recipe. I will give it a try down the road and post.

Brian.. No fruit trees. Love to hit the roadside stands in the area though!

Thanks again everyone.
 
Last edited:
You must log in or register to reply here.

 

Back
Top