Lingcod Over Legumes

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...

• Barbecue Pork Lo Mein by Karen's Kitchen Stories

• Easy Lamb and Fresh Tomato Curry by Food Lust People Love

• Fresh Dill Deviled Eggs with a Hint of Lemon by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

• Lemon Balm Jelly by A Messy Kitchen

• Lemon Pepper Tilapia Sheet Pan Dinner by Blogghetti

• Lemon Rice/Chitranna by Sneha's Recipe

• Lemon Vinaigrette by Jolene’s Recipe Journal

• Lingcod Over Legumes by Culinary Cam (you're here)

• Liver and Onions by Palatable Pastime

• Mediterranean Lentil Salad by Mayuri's Jikoni

• Melody’s Homemade Lemonade by A Day in the Life on the Farm
  

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!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

• Crab-Stuffed Ravioli

• Dark Chocolate-Juniper Panna Cotta

• Elderflower & Roasted Strawberry Layer Cake

• Aïgo Bouido (Provençal Garlic Soup)

• Halva with Fiori di Sicilia

• I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream

• Bulgogi-Inspired Oven Beef Jerky

• Purple Napa Kimchi