Ling Recipe Please Help

My wife is tired of fish and chips, fish tacos and civeche. Does anyone have a screaming recipe for Ling cods? On as side note thanks for the advice on lures for rock fish last week it paid off. I caught my first ling Saturday 26 inches and five 7 rock fish all on the shrimp fly, nothing on the lead head. On sunday shot a 26 inch and 29 inch ling, thats why I need a new recipe. Thanks

Try the Cal-Asian rockfish recipe in the recipe section. Its a fav at my house.
Also you can marinate the ling pices overnight in Yoshida's sauce with a little soy & ginger, then fry in a wok.
now i'm all hungry.....

Congrats on the Lings Steve!!

Where's the pictures though buddy?!?

I got a dive watch (as your requested), now you need to get a camera!!

 

 

Our favorite recipe is blackened Ling steaks...simple and tasty as hell.

We use this seasoning, but you can mix up your own of whatever spices you want, or use your favorite dry bbq rub or whatever:

http://www.fiestaspices.com/index.asp?page=rr_blackenedseasoning

Sprinkle the spices on the steaks, and then get a cast iron skillet smoking hot with just a little oil in the bottom, and sear the steaks/filets on either side until blackened on the outside and flaky and white on the inside....the time needed will depend on the thickness of the steaks.

CAUTION though...creates a fair amount of smoke...if you have the ability to do it outside your wife will thank you for it...otherwise have the fan on and the windows open!

 

 

Sincerely,

Jim

http://www.norcalkayakanglers.com/index.php/topic,20480.msg209045.html#msg209045

Sweet & sour ling cod. Just cut up 1 inches pieces and fry in favorite type. 
Prior to that make sweet & sour base with onions,pineapples and peppers


takes great

Steamed chinese style, over rice, drizzled with ginger-infused oil....  never tried it with fillets, but is works great on steaked ling, (no waste).

PM fuzz and spinal tap for they lingcod lollipops recipe.  Yes, it is a fried dish, but so good you'll be craving it the next am (...I was). 

paired with a green salad, or some fresh fruit relish, would make for a really sustaining meal.  Fun to eat w/ your hands too

Baked Ling Cod with Lemon-Garlic Butter Sauce Recipe

Ingredients

    * 1 (2-pound) fillet of ling cod
    * Olive oil
    * Salt and Pepper

Lemon-Garlic Butter Sauce
This recipe makes 2 cups, about twice as much as you'll need for the above fish. Refrigerate what is left over and consider using as a topping for potatoes or vegetables.

    * 1/2 cup clam juice
    * 1/2 cup dry sherry
    * 1/2 cup whole milk
    * 1 Tbsp minced garlic
    * 1 Tbsp minced shallots
    * 1/2 bay leaf

    * 1 Tbsp unsalted butter
    * 1 Tbsp flour

    * 3/4 pound (3 sticks) unsalted butter

    * 1 teaspoon salt
    * 1 teaspoon white pepper
    * 1 Tbsp lemon juice

Method
Prepare the Sauce

1 Reduce first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan.

2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).

3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

4 Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick.


Prepare the Fish

1 Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.

[Lay fish fillets flat on aluminum lined baking pan]

2 Rinse the fillet in cold water, cut into 2 (1-pound) pieces. Remove any bones with fish-bone tweezers or (not from the tackle box!) pliers. Lay out flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. Bake for 15 to 20 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.

Yield: Serves 4.

I'm reciting this from memory, but I did this with WSB and I'm sure it would work with lingcod.

Take a boneless fillet, dip it in beaten egg, then roll in chopped cashews mixed with a little bit of whole wheat bread crumbs.
Bake it until the cashews are browning and the fish is cooked through. Serve with lime or lemon.

This was an experiment that worked well, but I'm sure you can improve on it.