Lingcod with a Tomato Caper Relish
What you'll need:
1 lb Lingcod cut into 2 portions
1 tablespoon grapeseed or canola oil
1 garlic clove, minced
1/2 shallot, minced
1 pint cherry tomato, halved
1/4 cup pitted kalamata olives, chopped
3 tablespoons capers, drained, chopped
1/2 lemons juice
1/4 cup extra virgin olive oil
What you'll do:
Combine garlic, shallot, cherry tomato, olives, capers, lemon juice and olive oil. season with salt and let stand at room temperature. Dry Lingcod with a papertowel and season with Kosher salt on both sides. Heat 1 tablespoon canola or grapeseed oil in skillet until very hot (glistening). CAREFULLY place the Lingcod in the pan skin down, cook on medium/high heat for 3-4 minutes until skin is golden brown Flip Lingcod and continue roasting until cooked to your doneness/ liking 3-5 minutes.
*TIP* Once the fish is in the pan, do not try to move it until the time is up and the skin is browned! Leaving it alone will help you achieve the crispiest crust.