Pistachio Crusted Lingcod is a delicious dish that combines tender lingcod with a crunchy pistachio crust. Known for its mild flavor and flaky texture, lingcod pairs perfectly with pistachios’ rich, nutty taste. This recipe is tasty and packed with protein and healthy fats, making it a great choice for a special dinner or a weekend meal.
Pistachio Crusted Lingcod
This recipe brings out the best in lingcod, enhancing its natural flavor with a savory seasoning and a delicious pistachio crust. The creamy lemon garlic sauce adds a tangy richness that complements the dish beautifully. Whether you’re a seasoned cook or a beginner, this easy-to-follow recipe will impress your family and guests.
What is Lingcod?
A lingcod is a species of fish found along the Pacific coast of North America, from Alaska to Baja California. Despite its name, it’s not a true cod but belongs to the Greenling family.
We fish for Lingcod off the coast of Washington state and occasionally in the Strait of Juan de Fuca. This species is also caught in Puget Sound, though we don’t personally fish it.
Lingcod are characterized by their large heads, long bodies, and sharp teeth. They often have a mottled or marbled coloration that can range from brown and gray to green and blue. They can grow up to 5 feet in length and weigh up to 80 pounds, though most are much smaller.
You can typically catch Lingcod in rocky areas, from shallow waters to depths of about 1,500 feet. They are predatory fish, feeding on smaller fish, squid, octopus, and crustaceans.
If you get the chance to target this fish, do it! They are such a fun catch. Try Seawalker Charters if you’re in Washington state.
Lingcod has a mild, slightly sweet flavor with a firm, flaky texture. The flesh is white and can hold up well to various cooking methods, including grilling, baking, frying, and poaching. It’s often compared to other white-fleshed fish like halibut and rockfish, though Lingcod is our family’s favorite fish for eating.
Can you use this recipe for another type of fish?
Yes! This recipe will work great with many different types of saltwater whitefish. You can even use this recipe for freshwater whitefish like walleye or crappie.
Lingcod Alternatives
- Halibut: Similar in texture and flavor, making it a great substitute.
- Rockfish: Also mild-flavored with a firm texture.
- Cod: Readily available at all major grocers with a similar mild flavor and flaky texture.
- Pollock: Often used in recipes calling for white fish, though slightly softer in texture.
- Snapper: Another mild-flavored fish with a firm texture.
- Grouper: Firm and mild, good for similar cooking methods. Commonly found in the Southeastern US.
Why you’ll love this dish…
- Unique Flavor Combination: The nutty pistachio crust pairs perfectly with the mild, flaky lingcod.
- Healthy and Nutritious: Packed with protein and healthy fats from the fish and pistachios.
- Simple Preparation: Easy-to-follow steps make this an accessible dish for all cooking levels.
- Elegant Presentation: A visually appealing dish that’s great for special occasions.
- Versatile Accompaniments: Complements a wide range of side dishes and salads.
Get all of my Fish Recipes here!
Pistachio Crusted Lingcod shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lingcod Fillets
- OWYD Fish Rub (coming soon!) – or sub in your favorite herby fish rub
- Pistachios, Roasted and Salted, Chopped
- Olive Oil
- Lemon Juice, Freshly Squeezed
- Garlic, Crushed
- Salt
- Pepper
- Butter
- Heavy Cream
- Green Onions, Chopped
Try our Pan Seared Lingcod Recipe, too!
How to make Pistachio Crusted Lingcod
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Prepare the Fish: Rinse fillets and season with OWYD Fish Rub.
- Prepare the Pistachio Crust: Chop pistachios and coat fillets.
- Cook the Fish: Grill fillets at 350°F, flipping halfway.
- Prepare the Sauce: Simmer lemon juice, garlic, salt, and pepper; add cream and butter.
- Serve: Plate the fish with sauce and garnish with green onions.
We used lingcod in our Surf and Surf Alfredo recipe too!
FAQ
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
How do I reheat the fish?
Reheat in a preheated oven at 300°F for about 10 minutes or until warmed through.
Can I prepare this dish in advance?
You can prepare the pistachio crust and the sauce ahead of time. Coat the fish just before grilling.
Serve this with…
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Pistachio Crusted Lingcod
Ingredients
Instructions
Prepare the Fish
- Rinse the fish fillets with cold water and pat dry.
- Sprinkle the OWYD fish rub over the fillets, covering all sides.
Prepare the Pistachio Crust
- Finely chop the pistachios with a sharp knife or use a food processor.
- Press the fish fillets into the chopped pistachios, coating all sides evenly.
Cook the Fish
- Preheat the grill to 350°F (175°C).
- Coat the bottom of a cookie sheet with olive oil and place the fish on the sheet.
- Grill the fish for 16 minutes, flipping once after 8 minutes.
- Check the internal temperature with a heat probe; the fish is done when it reaches 145°F (63°C) in the center.
Prepare the Sauce
- In a small saucepan, combine lemon juice, garlic, salt, and pepper over medium heat. Bring to a simmer.
- Add the heavy cream, stir well, and simmer for 2-3 minutes.
- Turn off the heat, add butter, and stir until melted and the sauce thickens.
Serve:
- Pour some sauce on the bottom of a plate and place a piece of fish on top.
- Garnish with chopped green onions.
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.