For those who love to fish or can afford to buy Lingcod and love citruses:
Steamed Lingcod With Spicy Citrus Salsa
Courtesy of Tom Gatch
Here is a fresh and lively preparation technique for one of the most popular, toothy denizens of the deep in our area, the lingcod.
Ingredients:
For Salsa:
2 oranges, peeled and sectioned
2 lemons, peeled and sectioned
2 limes, peeled, sectioned
1 grapefruit, peeled and sectioned
1 red onion, julienned
1 fresh jalapeno, diced
2 cloves garlic, chopped
2 tsp. chopped gingerroot
2 tbs. seasoned rice vinegar
3 tbs. vegetable oil
1/2 tsp. soy sauce, or to taste
For Fish:
2 1/2 lbs. lingcod fillets, cut into six 6-oz. pieces
1 lemon, cut in half
1 piece gingerroot, cut in half
1 stalk lemongrass, cut in half
Method:
For the salsa, place fruit sections and onion in medium bowl. In small bowl, whisk together jalapeno, garlic, gingerroot and vinegar. Slowly whisk in oil. Add soy sauce. Pour over fruit sections. Let salsa sit at least 30 mins. before serving.
Place the lingcod in large bamboo steamer and set aside. Combine 2 cups of water, lemon, ginger and lemongrass in a large saucepan or wok and bring to a boil over high heat. Place steamer over boiling water and cover. Steam the fish just until cooked through, 8 to 10 mins., depending on thickness. Remove fish from steamer and top with salsa. Serve hot. Serves 6.
