Smothered Fish
Smothered Fish: Tender, Flavorful, and Perfectly Cooked
Lingcod may not win any beauty contests, but when it comes to flavor, they’re a true delight. After years of experimenting with these “aqua dragons,” I’ve found that their firm, meaty texture pairs perfectly with a rich, saucy preparation. This recipe works well with any firm white fish, offering a delicious, foolproof method. The two-step cooking process—first searing the fish, then finishing it in the sauce—ensures a moist, tender result every time, while preventing overcooking. This dish is a perfect way to showcase the often-overlooked lingcod.
This recipe works beautifully with any type of white fish, from mahi-mahi to halibut. Serve it over a bed of rice or wilted spinach for a simple, elegant meal that’s sure to impress.
Ingredients
2 lbs of lingcod, pacific cod filets, halibut, rockfish, grouper, walleye, or halibut cheeks (pin bones removed)
½ cup flour
Sauce
½ stick of butter plus 2 tablespoons
2 - 3 garlic cloves crushed
1 bunch green onions, chopped with the whites separate from the greens
1 cup diced fresh tomatoes
1 cup white wine
1 cup heavy whipping cream
Directions
Pat the fish dry and sprinkle it with salt and pepper to taste. Dust the fish in flour so it is completely coated. In a large skillet, melt the butter over medium-high heat. Add the fish to the skillet and brown on all sides. Be sure to not cook the fish all the way through. Just cook the fish enough to brown the flour it is coated in. Gently remove the fish filets from the pan and set aside. If you cook them too much they will fall apart when you remove them from the skillet.
Add 2 tablespoons of butter to the skillet and reduce the heat to medium. Add the chopped garlic and onion whites to the skillet. Saute the garlic and onion for a minute until fragrant. Add the tomatoes and white cooking wine to deglaze the pan. Simmer the wine for 3 to 5 minutes to reduce. Add the heavy cream and bring to a simmer for 5 to 8 minutes. Once the sauce has thickened, gently place the fish in the skillet in a single layer and cover. Simmer the fish and sauce for 3 to 5 minutes or until the fish is cooked all the way through. Do not overcook the fish. It will continue to cook in the sauce after it is removed from the heat.
Serve the fish filets over a bed of rice. Spoon additional sauce over the fish and rice.