- 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
- 1 container of sun-dried tomato pesto (we like Trader Joe's) (optional)
Combine fish, chives, thyme, olive oil, lemon juice, salt and black pepper in a 1-gallon ziplock bag. Marinate in fridge overnight.
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.
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.
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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. We love this recipe because it’s so flavorful and so simple—our favorite combination! This recipe goes really well with store-bought sundried tomato pesto, or, if you’re feeling fancy, make your own.