From the shores of Vancouver Island, Captain Bob and Peggy Burkosky bring us a light and zesty lingcod dish from their book Cooking Fish & Brewing Tales: Recipes and Stories from Professional Fish Catchers and Eaters.
"Although most lingcod have snowy white meat," Capt. Burkosky writes in the book illustrated by his wife Peggy, "some shallow-water lingcod living in kep beds develop a light green or blue tint to their flesh. Dedicated lingcod connoisseurs prize these 'green lings' as some of the firmest and tastiest."
Whether snowy white or tinted green, lingcod always makes for a flavourful and healthy dinner.