Brewery and the Beast is back for an 11th year in Vancouver. To discuss the lively event, and show us how to make a delicious lingcod recipe is Chef de Cuisine Brittney Lygo, with Homer Street Cafe and Bar.
Seared Ling Cod with Fregola Sarda and Rapini
Ingredients:
For the Fregola Sarda:
- ½ cup dry fregola
- ½ tablespoon finely diced shallots
- ½ clove garlic, thinly sliced
- 1 tablespoon small capers
- 1 tablespoon kalamata olives, halved and pitted
- ½ cup arrabbiata sauce (spicy tomato sauce)
For the Basil Oil:
- 0.5 lb. blanched basil leaves
- ¼ cup olive oil
For the Seared Ling Cod:
- 1 piece skin-on ling cod
- 1 clove garlic
- 1 tablespoon butter
For Plating:
- Seared rapini
Instructions:
- Prepare the Fregola Sarda:
- Cook the fregola according to package instructions until al dente. Drain and set aside.
- In a pan, sauté the shallots and garlic until fragrant.
- Add the capers, olives, and arrabbiata sauce to the pan. Stir and let it simmer for a few minutes.
- Mix the cooked fregola into the sauce until well combined. Keep warm.
- Make the Basil Oil:
- In a blender, combine the blanched basil leaves and olive oil. Blend until smooth. Set aside.
- Prepare the Seared Ling Cod:
- Pat dry the ling cod with paper towels and season with salt and pepper.
- Heat a skillet over medium-high heat and add the butter. Once melted and hot, add the ling cod, skin side down.
- Cook for 3-4 minutes on each side until golden brown and cooked through. Add garlic to the skillet during the last minute of cooking to infuse flavor.
- Plate the Dish:
- Start by placing a portion of the Fregola Sarda on each plate.
- Drizzle the basil oil over the fregola.
- Top with the seared ling cod.
- Serve with seared rapini on the side.
Enjoy your Seared Ling Cod with Fregola Sarda and Rapini!
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