A tasty fish dish paired with rice and a tomato salad. A must-try!
The following recipe was provided by a competitor from Food Network's Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
16 oz lingcod, cut into 4 portions
olive oil to coat cod
salt and pepper
Rice1 cup basmati rice
2 cup water
1 Tbsp olive oil
salt and pepper
¼ onion, thinly sliced
1 pinch dried oregano
Salad2 pkg multi-coloured cherry tomatoes, roughly chopped
¼ cup extra virgin olive oil
1 bunch parsley, chopped
1 clove garlic, crushed
10 ½ oz pitted, dried olives, chopped
salt and pepper
1. Season cod with salt, pepper and olive oil. Cook over medium high heat on a grill pan or barbeque, turning once. Approximately 3-4 minutes per side. Set aside.
Rice1. Cook rice in water. Toss cooked rice with salt, pepper, olive oil, onion and dried oregano.
Salad1. Put everything, except the olives into a salad bowl, season with salt and pepper to taste. Serve the cod and salad over the rice. Garnish with pitted olives.
https://www.foodnetwork.ca/recipe/light-n-tasty-lingcod/12323/
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