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Lingcod with Herbed Cucumbers





Yields
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.

Lingcod




 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)
 Lemon wedges
Step 1
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
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
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
4

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 368Calories from Fat 207
% Daily Value *
Total Fat 23g36%

Saturated Fat 3.3g17%
Cholesterol 88mg30%
Sodium 1542mg65%
Total Carbohydrate 7.8g3%

Dietary Fiber 2.6g11%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.