What to do when the fish dies and you can't release it.

Broiled Lingcod with Miso Glaze
From the Williams Sonoma Seafood Cookbook

4 lingcod fillets, 6-8 oz.
2 tbsps. peanut or canola oil
1 tbsp. Tamari or light soy sauce
1 tbsp. peeled and minced fresh ginger

For the Miso Glaze:
1/2 c. red miso paste
2 tbsp. dry white vermouth or wine
2 tbsp. peanut or canola oil
1 tbsp. honey
1 tbsp. fresh lemon juice
1 clove garlic, crushed through a garlic press
1 1/2 tbsps. sesame seeds, toasted
fresh cilantro sprigs for garnish

1. Place the lingcod fillets in a small glass or ceramic dish just large enough to hold them. In a small bowl, combine the oil, tamari and ginger. Stir to blend. Pour the mixture over the fillets and turn to coat on both sides. Let the fillets stand at room temperature for 30 minutes.
2. Meanwhile, make the miso glaze. In a small saucepan, combine the miso paste, vermouth (or wine), oil, honey, lemon juice, and garlic and stir to blend. Place over low heat and bring to a simmer; cook for 2-3 minutes to allow the flavors to blend, then remove from the heat and set aside.
3. Preheat the broiler (grill). Line the bottom of a broiler pan with aluminum foil and oil the top with a paper towel soaked with oil. Measure the lingcod fillets at their thickest point. Place the fish, rounded side down, on the prepared pan and place the pan under the broiler 2-3 inches from the heat source. Broil for 2 minutes. Remove the pan from the broiler, turn the fish over, and spread the miso glaze evenly over the top. Place the pan under the broiler again and cook until the fish is opaque throughout, about 3 minutes longer; the total cooking time should be about 5 minutes per 1/2 inch thickness of the fish.
4. Serve the fish immediately on warmed plates or a platter, sprinkled with the sesame seeds and garnished with the cilantro.

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