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  • Writer's pictureCulinary Cam

Lingcod Over Legumes

Updated: Jun 6

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.



L is for...



Lingcod Over Legumes

I decided to make one of the first dishes I ever cooked for Jake when we started dating over a quarter of a century ago: local catch over lentils and topped with caramelized onions.


Yes...the way to my husband's heart was through his stomach! We've come a long way from eating this in our studio apartment while sitting cross-legged on the floor.


The legume salad is one that I usually make with French green lentils, but I made it with heirloom beans for this version. It's beautiful to look at and hearty enough to be filling. If you need it vegetarian, just skip the chicken broth and substitute a veggie broth or water for cooking the beans...or use canned beans to make it an even easier preparation. This is also really flexible; the only thing is that you need lots of colors. So, instead of carrots, use sweet potatoes. Or instead of cherries, use cranberries. Get creative.



And a quick note in case you're looking at the fish, thinking that it's smurf-colored. No, you're not imagining it. The lingcod flesh was blue! I did some digging and found this from another local fisherman: "The cause of this rare turquoise color is due to a bile pigment called biliverdin, which is responsible for turning the blood serum of these fish that freakishly odd color – but how this pigment gets into the tissues and flesh of the fish, or why only some lingcod turn this striking shade, still leaves biologists puzzled. Biliverdin is also the pigment that is responsible for that greenish color sometimes seen in bruises." And, as promised, when it cooked, it returned to its usual milky white.



Ingredients

For the Fish

  • 1 pound lingcod or other firm white fish, divided into 1/4 pound portions

  • 2 Tablespoons butter

  • 1 Tablespoon olive oil

  • freshly ground salt

  • freshly ground pepper


For the Onions

2 organic onions, peeled and thickly sliced

1 Tablespoon butter

1 Tablespoon olive oil

1 Tablespoon honey

1 Tablespoon balsamic vinegar


Bejeweled Legume Salad

  • 4 cups cooked beans or lentils

  • 3/4 cup diced onions

  • 3/4 cup carrot coins

  • 3/4 cup sliced celery

  • 1/2 cup dried cherries (substitute dried cranberries, if you wish)

  • 1/2 cup fresh pomegranate arils

  • 2 Tablespoons olive oil

  • freshly ground salt

  • freshly ground pepper


Dressing

  • 2/3 cup olive oil

  • 5 Tablespoons balsamic vinegar

  • 1 teaspoon maple syrup

  • 1 vanilla pod, sliced lengthwise, seeds scraped

  • freshly ground salt

  • freshly ground pepper

  • Also needed a lidded mason jar


Procedure

For the Onions

Melt butter in olive oil in a skillet. Add the onions and toss to coat. Cook over low-medium heat until the onions are translucent and caramelized. Stir in the honey and vinegar and let cook for another 2 to 3 minutes. Set aside.


For the Fish

Melt the butter in olive oil in a rimmed skillet. Add your fish and allow a sear to develop. Don't wiggle it. Once it has a nice sear, it will release easily. When the fish has cooked halfway through - you can see it on the side - flip the fish over. Cover the pan and allow the fish to steam until cooked to your desired doneness. Sprinkle with salt and pepper, as needed.


Dressing

Place all ingredients in a lidded mason jar and shake to combine. Set aside. Remove the pod before dressing the salad.


Salad

Heat olive oil in a large skillet. Stir in the onions, carrots, and celery. Cook until desired level of doneness; I prefer them with a little bit of crunch still.


Place onions, carrots, and celery in a large mixing bowl. Add in dried cherries, pomegranate arils, and cooked beans. Toss to coat with dressing and let stand for at least 30 minutes.


For Serving

Spoon legumes on individual serving plates. Place cooked fish on top of the legumes. Top with caramelized onions. Serve immediately.



The Alphabet Challenge So Far...

My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!


28 views9 comments

9 comentários


sneha datar
sneha datar
10 de jun.

This looks so colorful , refreshing and a complete meal itself!

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mayuri.ajay.patel62
07 de jun.

Camilla, I think all men get smitten when they enjoy a good homemade meal. Your lingcod over legumes is an easy recipe to follow. Interesting fact about why some appear bluish in colour.

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cdelawder12
cdelawder12
06 de jun.

I'm super picky about fish...and especially recipes made with fish. This one, however, is one that I would definitely order straight away if I saw it on the menu. I look forward to trying it!

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Jolene Martinelli
Jolene Martinelli
06 de jun.

For my husband and I it was chicken parmesan but he'd love this as well! Sweet potatoes and cranberries sounds awesome.

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Kelly Hill
Kelly Hill
05 de jun.

It all looks wonderful, and I love the romantic history of this dish for you!

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