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July 1999 Issue
It's Fishing Season!
by Philip R. Gantt
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Whole Ling Cod on the Grill

An old Portuguese friend of mine gave me this recipe for cooking whole ling cod. If you don't catch your own, select a fish of about 8 to 10 pounds from your local fish market for this dish. When selecting the fish, make sure that the eyes are not cloudy and that the fish is firm and not smelly.
  • 1 whole Ling Cod (8 to 10 lbs)
  • 1 lemon, sliced
  • 4 to 5 pats butter
  • 1 tsp. dried oregano
  • 1 tsp. dried tarragon
  • 1 medium yellow onion or 5 scallions, sliced
Take a large piece of heavy duty aluminum foil and place the cod in the center. Stuff the cavity of the cod with slices of lemon, slices of onion, and pats of butter, reserving a few slices of lemon and onion for the outside of the fish. Also sprinkle the inside and outside of the fish with the herbs. Finally, top the fish with the remaining slices of lemon and onions.

Wrap the foil around the fish, folding the seams to seal tightly. Place the fish on a grill over hot coals and cover the grill. Cook for 25 to 30 minutes before removing from the grill. Allow the fish to set for about 5 minutes before unwrapping and serving. The fish will be easy to remove from the bones. Serve with grilled garlic toast and the vegetables of your choice.

  • Yields: 6 servings
  • Preparation Time: 45 minutes
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