Cook Your Catch: Pan-Seared Lingcod with Lemon-Butter Garlic Sauce

While lingcod is often battered and deep fried, Rob is bypassing the fryer this time for something a little lighter but every bit as tasty. Using a well-seasoned cast iron skillet, Rob sears the lingcod fillets, resulting in a gorgeous golden-brown crust on the outside and moist, succulent meat in the inside. Rob then tops the fish with a creamy, lemon butter and garlic sauce, made from scratch, of course. It’s simple, delicious, healthy, affordable and will satisfy even the most fickle of diners.

Read the complete article on the Mercury Marine Dockline blog: https://www.mercurymarine.com/en/us/d...
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