Blackened Lingcod With Onion Rémoulade

Blackened Lingcod With Onion Rémoulade

Blackened lingcod has a beautiful presence on the plate, a delight for seafood fans. The flesh is delicate, with a sweetness unusual in white-fleshed fish. Seared and topped with a sauce made with caramelized onions, this savory dish is full of compelling flavors.

IngredientsServes 4

  • 8 cups water
  • 1 tablespoon kosher salt
  • 2¼ cups coarsely ground cornmeal
  • 1¼ cups shredded Parmesan cheese
  • ½ cup shredded white cheddar
  • ½ cup orange cheddar
  • 4 tablespoons unsalted butter
  • 1-3 teaspoons Tabasco or other hot sauce
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1¼ cup chopped fresh parsley, basil or a combination of the two

Preparation

  1. Heat 1 tablespoon of the oil in a small skillet over medium-high heat. Add the onion and sugar and cook, stirring occasionally, until the onions are golden brown, about 20-30 minutes. Transfer to a cutting board and finely chop. Let cool.
  2. In a medium bowl, combine the mayonnaise, pickle, mustard, capers, tarragon, anchovy paste, lemon, garlic, parsley and basil and mix well. Stir in the cooled onions and season with salt and pepper. Makes 1½ cups.
  3. Sprinkle the fish with the blackening spice on both sides. Heat the remaining 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the fish and cook skin-side-up until browned, 3-4 minutes. Turn and cook another 3-4 minutes or until just cooked through. Serve with the Remoulade and Three Cheese Polenta.

Three Cheese Polenta

IngredientsServes 4

  • 8 cups water
  • 1 tablespoon kosher salt
  • 2¼ cups coarsely ground cornmeal
  • 1¼ cups shredded Parmesan cheese
  • ½ cup shredded white cheddar
  • ½ cup orange cheddar
  • 4 tablespoons unsalted butter
  • 1-3 teaspoons Tabasco or other hot sauce
  • 1 teaspoon freshly ground black pepper
  • 1¼ cup chopped fresh parsley, basil or a combination of the two
  • 2 large eggs, lightly beaten

Preparation

  1. Combine the water and salt in a large saucepan over high heat and bring to a boil. Whisking constantly, steadily pour in the polenta. Cook, stirring frequently with a wooden spoon, until the mixture has thickened and pulls away from the side, about 20 to 30 minutes.
  2. Remove from the heat and stir in the remaining ingredients, except the eggs. Remove 1 cup of the polenta to a medium bowl, and gradually add the eggs into the cup of polenta, still whisking. Whisk mixture back into the polenta, cook 1 minute more and serve warm.