Information
5 min
8 hr 15 min
4
Joe Daniels is our fearless dinglebar lingcod fisherman. Sometimes called “bucketheads” (for their, well, bucket-like heads) lingcod are nevertheless delectable, or as Joe puts it, “what it lacks in aesthetics it really makes up for in its flavor and supple texture.” Lingcod are also perfect for grilling because, unlike some other whitefish, they hold up very well on the grill. This recipe goes really well with store-bought sundried tomato pesto, or, if you’re feeling fancy, make your own Romesco sauce.
Ingredients
- 1 pound lingcod, cut in 3-4 pieces
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh chives, chopped
- ¼ cup olive oil
- 1 squeeze of fresh lemon juice
- ½ teaspoon salt
- Cracked black pepper, to taste
- Romesco or sun-dried tomato pesto for serving
Directions
MARINATE
Combine fish, chives, thyme, olive oil, lemon juice, salt and black pepper in a 1-gallon ziplock bag. Marinate in fridge overnight.
GRILL
Heat gas or charcoal grill to medium-high heat. Oil grill grates well to prevent sticking. Grill for 3 min. a side for thinner pieces or 7-8 min. a side for thicker pieces.
SERVE
On the boat, Joe serves this with rice. We also love it with roasted potatoes and salad.
Joe's pro cooking tip: *Start grilling the thicker pieces of lingcod first. You’ll know the fish is done when it flakes with the gentle press of a finger.
Joe Daniels
A second generation fisherman, Joe spent his childhood years in Pelican, Alaska, where his father fished for many years. Joe began “working” on his father’s boat as a toddler, learning the ins-and-outs of fishing over the course of his youth.
“It is important to me to have a connection with where my fish are going,” he says. “I go above and beyond to harvest and process my fish in a manner that presents exceptional quality. I want to sell my fish to people who understand this and appreciate it.”
