Pan-Seared Lingcod
Pan-Seared Lingcod
Ingredients:
- 4 tablespoons salted butter (see notes for unsalted butter)
- 1 clove garlic, finely minced
- 2 tablespoons lemon juice
- 1 tablespoon minced parsley
- 1 pinch chili flakes
- 4 lingcod filets, fresh from Port Alberni waters
- 2 tablespoons cornstarch
- ¼ teaspoon each: salt and pepper
- 2 tablespoons olive oil
Instructions:
- Prepare the Brown Butter Garlic Sauce: Melt butter in a large frying pan over medium-high heat. Cook until golden brown and nutty smelling. Stir in the garlic, then remove from heat.
- Finish the Sauce: Transfer the butter to a heat-proof bowl. Stir in lemon juice, parsley, and chili flakes.
- Prepare the Lingcod: Pat the lingcod dry with paper towels. Sprinkle cornstarch evenly over both sides, rubbing it in. Season with salt and pepper.
- Pan-Sear the Lingcod: Heat olive oil in the same pan over medium-high heat. Add lingcod and cook for 4 minutes. Gently shake the pan to loosen the fish, then flip and cook for another 2-3 minutes until flaky.
- Coat with Sauce: Pour the brown butter lemon sauce over the lingcod in the pan, ensuring each filet is well-coated.
Notes:
- If using unsalted butter, add a pinch of salt to the sauce.
- Nutritional information per serving: 320 kcal, 31g protein, 20g fat, 4g carbohydrates.
