What Are Some Popular Saltwater Fish Recipes From Vancouver? - Boat Life Masters
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Recipes in this Video
5 recipes
pescatarian
Lingcod is a popular fish in the Pacific Northwest, often celebrated for its mild flavor and firm texture. Traditionally, it is prepared simply to highlight its natural taste. The addition of lemon and capers in this dish brings brightness and a touch of brininess, making it a favorite among seafood lovers. Today, variations of this dish can be found in many coastal restaurants, showcasing local ingredients and culinary creativity.
Ingredients
- ●lingcod
- ●olive oil
- ●butter
- ●garlic
- ●capers
- ●lemon
- ●parsley
- ●black pepper
- ●salt
- ●flour
- ●white wine
- ●chicken broth
- ●shallots
- ●red pepper flakes
Instructions
- 1Pat the lingcod fillets dry with paper towels and season with salt and black pepper.
- 2Dredge the fillets lightly in flour, shaking off excess.
- 3Heat olive oil in a large skillet over medium-high heat until shimmering.
- 4Add the lingcod fillets to the skillet, skin-side down, and cook for 4-5 minutes until golden brown.
- 5Flip the fillets and add butter to the skillet, cooking for an additional 3-4 minutes until cooked through.
- 6Remove the fillets from the skillet and keep warm on a plate.
- 7In the same skillet, add shallots and garlic, sautéing for 1-2 minutes until fragrant.
- 8Add white wine and scrape up any browned bits from the bottom of the skillet, reducing for 2-3 minutes.
- 9Stir in chicken broth, capers, lemon juice, and red pepper flakes, cooking for another 2-3 minutes.
- 10Add chopped parsley to the sauce and season to taste with salt and pepper.
- 11Plate the lingcod and spoon the lemon caper sauce over the top.
- 12Serve immediately with lemon wedges.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while maintaining flavor.
white wine
Healthier: chicken broth
Cheaper: white grape juice
Chicken broth provides flavor without alcohol.
capers
Healthier: green olives
Cheaper: pickles
Green olives offer a similar briny flavor at a lower cost.
lingcod
Healthier: hake
Cheaper: pollock
Hake and pollock are more affordable white fish options.
Techniques
searingsautéing
Equipment
large skilletmeasuring spoonsspatulaplate
🌶️🌶️🌶️LowContains Alcoholfishdairy
Also Known As
Lingcod with Caper SauceSeared Lingcod
Ingredients
- ●4 sablefish fillets (about 6 oz each)
- ●1/4 cup miso paste
- ●1/4 cup mirin
- ●2 tbsp sugar
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1/2 tsp grated ginger
- ●1/2 tsp garlic, minced
- ●2 green onions, sliced (for garnish)
Instructions
- 1In a bowl, whisk together the miso paste, mirin, sugar, soy sauce, sesame oil, ginger, and garlic until smooth.
- 2Place the sablefish fillets in a shallow dish and pour the miso marinade over them, ensuring they are well coated.
- 3Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 4Preheat your oven to 400°F (200°C).
- 5Line a baking sheet with parchment paper or lightly grease it.
- 6Remove the sablefish from the marinade, allowing excess to drip off, and place the fillets on the prepared baking sheet.
- 7Bake the sablefish in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- 8Optional: For a caramelized finish, broil the fish for an additional 2-3 minutes at the end of baking.
- 9Remove from the oven and let it rest for a couple of minutes before serving.
- 10Garnish with sliced green onions before serving.
Equipment
bowlwhiskshallow dishbaking sheetparchment paperoven
pescatarian
Ingredients
- ●2 fillets petrale sole
- ●1 tsp ground cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup all-purpose flour
- ●1/4 cup cornmeal
- ●1/2 cup vegetable oil
- ●1 lemon, cut into wedges
- ●2 tbsp fresh parsley, chopped
Instructions
- 1In a shallow dish, combine the flour, cornmeal, ground cumin, salt, and black pepper.
- 2Dredge each fillet of petrale sole in the flour mixture, ensuring both sides are coated evenly.
- 3In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 4Carefully place the coated fillets in the hot oil, cooking for about 3-4 minutes on each side or until golden brown and cooked through.
- 5Remove the fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 6Serve the cumin-fried petrale sole with lemon wedges and a sprinkle of fresh parsley on top.
Equipment
shallow dishskilletpaper towelsspatula
pescatariangluten-freenut-freesoy-free
Ingredients
- ●4 flounder fillets
- ●2 tbsp olive oil
- ●1 lemon, juiced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh parsley, chopped
- ●1 tbsp fresh dill, chopped
- ●1 tbsp fresh chives, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a small bowl, mix together the olive oil, lemon juice, salt, black pepper, parsley, dill, chives, garlic powder, and onion powder to create a marinade.
- 3Place the flounder fillets in a baking dish and pour the marinade over them, ensuring they are well coated.
- 4Cover the baking dish with aluminum foil and let the fish marinate for about 15 minutes.
- 5Remove the foil and bake the flounder in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
- 6Optional: For a golden top, broil the fish for an additional 2-3 minutes after baking.
- 7Remove from the oven and let it rest for a few minutes before serving.
- 8Serve the baked flounder with a side of steamed vegetables or a fresh salad.
Equipment
baking dishmixing bowlaluminum foilmeasuring spoons
pescatariandairy-free
Ingredients
- ●500g butterfish fillets
- ●2 tbsp vegetable oil
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●1 tsp cumin powder
- ●400ml coconut milk
- ●1 tbsp tamarind paste
- ●Salt to taste
- ●Fresh coriander for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until golden brown.
- 3Stir in the minced garlic, grated ginger, and slit green chilies; cook for 2-3 minutes until fragrant.
- 4Add the turmeric, red chili, coriander, and cumin powders; mix well and cook for another minute.
- 5Pour in the coconut milk and tamarind paste; stir to combine and bring to a simmer.
- 6Add the butterfish fillets to the pan, gently spooning the sauce over them.
- 7Cover and cook for about 10-12 minutes, or until the fish is cooked through and flakes easily.
- 8Season with salt to taste and adjust the spice level if needed.
- 9Garnish with fresh coriander before serving.
- 10Serve hot with rice or bread.
Equipment
Large panSpatulaMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
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