FishWatch

Grilled Lingcod for One

Ingredients:

 

1 4-ounce portion of lingcod
Salt and pepper to taste
1 teaspoon olive oil
3/4 cup peanut potatoes (pre-roasted)
6 cherry tomatoes
10 stalks of asparagus
1/3 cup chicken stock
1 tablespoon butter
1/4 cup sweet onion compote

 

Season, oil, and grill lingcod. In hot olive oil, sauté peanut potatoes until heated through. Add asparagus and season with salt and pepper. Warm thoroughly but don’t caramelize. Add tomatoes and toss lightly. Deglaze with stock. Lightly melt in butter off heat. Place in bowl and top with warm compote.

 

Sweet Onion Compote

4 pounds sweet onions, peeled & sliced 1 tablespoon dried thyme
1 tablespoon garlic powder
1/2 tablespoon kosher salt
4 ounces salted butter
1/2 cup sherry vinegar
3 tablespoons chives, sliced

Heat butter in sauté pan and sweat (slowly heat, don’t brown) with herbs and spices removing 90 percent of the liquid. Stir occasionally to prevent burning. Cook for about 30–40 minutes. Deglaze with sherry vinegar and reduce about about 2/3 liquid until compote is a golden brown color. Cool and stir in chives.

 

Recipe adapted from Chef Patrick Hoogerhyde, Alaska Chef, 2009 Great American Seafood Cook-off.