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. 

Ingredients:

• 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

Cooking Instructions:

1. Thoroughly pat dry thawed lingcod fillets and set aside. 
2. Combine Parmesan, paprika, and cayenne in a small bowl and set aside. 
3. In a large skillet, melt 2 tablespoons butter over medium heat until the butter starts to gently bubble. 
4. Season lingcod with salt and pepper and gently place fillets in the hot skillet. 
5. While the lingcod is cooking, turn the oven to broil. 
6. Sprinkle the tops of your lingcod fillets with 1/2 of your Parmesan-paprika-cayenne mixture.
7. After 3 minutes, carefully turn the lingcod over using a spatula. 
8. Generously cover the other side of your fillets with the remaining Parmesan-paprika-cayenne mixture and cook for 2-3 minutes. 
9.  Move the skillet from the stove to the broiler and brown for 1-3 minutes, or until your fillets are golden brown.  
10. Serve with lemon wedges and freshly chopped chives.

We paired our Parmesan-paprika lingcod fillets with creamed kale and mashed red potatoes.