Pan Seared Lingcod with Wilted Spinach

Note: I was sent affiliate boxes from Sitka Salmon Share in order to write this post. Opinions are mine alone.

I’m back with another post using my Sitka Salmon Share! This recipe for Pan Seared Lingcod with Wilted Spinach uses Lingcod, which is a lean white fish native to the North America west coast. It has a mild flavor similar to halibut or cod so it’s very versatile.

I adapted this recipe from one on Sitka Salmon Share’s recipe website. The original recipe served this over mashed potatoes, but I went with a cauliflower puree instead. (To read more about Sitka Salmon Shares and get a promo code for a premium share, check out my other post.)

Ingredients:

• 2 tablespoons olive oil, divided
• 5 ounces spinach leaves
• salt and pepper, to taste
• 2 (6 to 8 oz) pieces lingcod
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 small shallot, finely chopped
• 2 tablespoons chopped roasted pistachios
• 1 lemon, divided
• 1 tablespoon chopped fresh parsley, plus more for garnish
• cauliflower puree

If serving over a cauliflower puree, prepare that first.

While waiting for the cauliflower to cook, heat 1 tablespoon olive oil in a medium skillet. When shimmering, add in the spinach and season with salt and pepper. Cook until just wilted, about 2 minutes. Transfer the spinach to a separate plate.

Next, prepare your fish. Pat the lingcod dry and season with salt and pepper. Dust with the cornstarch, tapping off the excess.

Heat the remaining 1 tablespoon olive oil in the skillet. When shimmering, add in the fish and cook for 2 to 3 minutes, or until browned. Carefully flip the fish and cook until browned, another 2 to 3 minutes Transfer to a plate.

Add 2 tablespoons butter to the skillet over medium high heat. When melted, add in the shallots and cook until softened, about 2 to 3 minutes. The butter will begin to brown a bit. When the butter has browned, remove from heat and stir in the pistachios, the juice from 1/2 of a lemon, and parsley.

To serve, spoon the cauliflower puree onto plates and top with the spinach. Add the fish on top and spoon the butter sauce over everything. Top with freshly chopped parsley and lemon zest, if desired. Serve with lemon wedges from the remaining 1/2 lemon.

This is a pretty fancy looking dinner for how simple it is, don’t you think?

The nutty sauce works so well with the cauliflower, spinach, and lingcod. The cornstarch adds a nice crust to the lingcod as well.

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Yum

Pan Seared Lingcod with Wilted Spinach

Total Time: 30 minutes

Yield: 2 servings

Ingredients

• 2 tablespoons olive oil, divided
• 5 ounces spinach leaves
• salt and pepper, to taste
• 2 (6 to 8 oz) pieces lingcod
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 small shallot, finely chopped
• 2 tablespoons chopped roasted pistachios
• 1 lemon, divided
• 1 tablespoon chopped fresh parsley, plus more for garnish
• cauliflower puree

Instructions

1. If serving over a cauliflower puree, prepare that first.
2. While waiting for the cauliflower to cook, heat 1 tablespoon olive oil in a medium skillet. When shimmering, add in the spinach and season with salt and pepper. Cook until just wilted, about 2 minutes. Transfer the spinach to a separate plate.
3. Next, prepare your fish. Pat the lingcod dry and season with salt and pepper. Dust with the cornstarch, tapping off the excess.
4. Heat the remaining 1 tablespoon olive oil in the skillet. When shimmering, add in the fish and cook for 2 to 3 minutes, or until browned. Carefully flip the fish and cook until browned, another 2 to 3 minutes Transfer to a plate.
5. Add 2 tablespoons butter to the skillet over medium high heat. When melted, add in the shallots and cook until softened, about 2 to 3 minutes. The butter will begin to brown a bit. When the butter has browned, remove from heat and stir in the pistachios, the juice from 1/2 of a lemon, and parsley.
6. To serve, spoon the cauliflower puree onto plates and top with the spinach. Add the fish on top and spoon the butter sauce over everything. Top with freshly chopped parsley and lemon zest, if desired. Serve with lemon wedges from the remaining 1/2 lemon.

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