Native to the western Pacific coast, this toothy fish can grow to 5 feet long. Its meaty, flaky white flesh produces a golden crust when seared. Here, a bright cucumber salad brings out its delicate sweetness.
4 skinned lingcod fillet pieces (each 6 oz. and 11⁄4 in. thick), or similar-size halibut or black cod
1 tablespoon kosher salt, divided
1 1/2 teaspoon freshly ground pepper, divided
6 tablespoons extra-virgin olive oil, divided
2 medium English cucumbers
3/4 cup thinly sliced white onion (from 1 medium)
3 tablespoons lemon juice
3/4 teaspoon lemon zest
3/4 cup loosely packed basil leaves (torn if large)
1/3 cup loosely packed mint leaves (torn if large)
How to Make It
Season fish with 11/2 tsp. salt and 3/4 tsp. pepper. Heat 3 tbsp. oil in a large castiron skillet over medium-high heat. Cook lingcod until golden and it flakes at the touch of a fork, about 5 minutes per side. Transfer fish to dinner plates.
Meanwhile, using a vegetable peeler, shave cucumbers into long strips on one side until you start hitting seeds, then flip it over and shave opposite side, to equal about 6 cups.
Combine cucumber, onion, lemon juice and zest, basil, and mint with remaining 3 tbsp. olive oil, 11/2 tsp. salt, and 3/4 tsp. pepper; toss to combine.
Add salad to each plate, along with a lemon wedge.