Photo by Victor Protasio
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add salad to each plate, along with a lemon wedge.