Entree: Canada – British Columbia Coast – Grilled Lingcod (Grilled Pacific lingcod fillets seasoned and finished with lemon-herb butter)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 lingcod fillets, skinless, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 garlic cloves, minced (approx. 6 g)
- 4 tbsp (56 g) unsalted butter, softened
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (4 g) chopped fresh dill (optional)
- 1 lemon, cut into wedges for serving
- 1 cedar plank, soaked in water for at least 1 hour (optional)

Instructions

1. Pat the lingcod fillets dry and brush both sides lightly with olive oil. Season evenly with sea salt and black pepper.
2. Preheat a grill to medium-high heat (about 400°F / 200°C). If using a cedar plank, place the soaked plank on the grill and heat until it begins to smoke and soften, about 3–5 minutes.
3. Meanwhile, combine softened butter, minced garlic, lemon juice, lemon zest, chopped parsley, and dill in a small bowl; mix until smooth and set aside.
4. Place fillets directly on the hot grill grates or on the hot cedar plank. Grill undisturbed for 3–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temperature ~145°F / 63°C).
5. During the last minute of cooking, brush the tops of the fillets with the lemon-herb butter to melt and glaze the fish.
6. Remove the fillets from the grill, let rest 1–2 minutes, and serve with additional lemon wedges and any remaining lemon-herb butter spooned over the top.