Parmesan-Paprika Lingcod With Creamed Kale & Mashed Red Potatoes
While technically not cod, lingcod (a.k.a. the Pacific greenling) does taste a lot like cod. This buttery white fish has a medium-firm texture and mild flavor profile, so it'll easily take on the flavors of anything you cook it in—precisely why it makes a great substitute for chicken or steak.
Pair your Parmesan-paprika crusted lingcod with creamed kale and mashed red potatoes for a hearty and satisfying meal.
PARMESAN-PAPRIKA LINGCOD RECIPE
IMPORTANT: Make sure your local lingcod is properly thawed before cooking.
- Two 4-8 ounce fillets of lingcod from Federated Seafood (4-ounce fillet = 1/4 pound, 8-ounce fillet = 1/2 pound)
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon paprika
- Pinch of cayenne pepper
- 4 tablespoons butter (we use salted, but unsalted works too)
- Salt and pepper to taste
- Lemon wedges and freshly chopped chives to garnish
- Thoroughly pat dry thawed lingcod fillets and set aside.
- Combine Parmesan, paprika, and cayenne in a small bowl and set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat until the butter starts to gently bubble.
- Season lingcod with salt and pepper and gently place fillets in the hot skillet.
- While the lingcod is cooking, turn the oven to broil.
- Sprinkle the tops of your lingcod fillets with 1/2 of your Parmesan-paprika-cayenne mixture.
- After 3 minutes, carefully turn the lingcod over using a spatula.
- Generously cover the other side of your fillets with the remaining Parmesan-paprika-cayenne mixture and cook for 2-3 minutes.
- Move the skillet from the stove to the broiler and brown for 1-3 minutes, or until your fillets are golden brown.
- Serve with lemon wedges and freshly chopped chives.