Lingcod & Slaw
Lingcod with Asian Style Slaw is an easy and healthy dish, filled with crunchy goodness and the sweet, salty, umami flavors that go exceptionally well with our Winters Hill 2021 Reserve Gris or the 2021 Pearly Everlasting. It’s one of our favorite weeknight meals!
Recommended Wine Pairing
Pearly Everlasting
A proprietary blend of white wines grown in our Dundee Hills vineyard. Working with Pinot gris, Chardonnay, and Pinot blanc, we ferment a portion of the wine in French oak barrels, and a portion in stainless steel tanks. This blending technique allows us to create a wine that in delicate in structure, but complex in flavor with excellent aging potential.
Named after the native Pearly Everlasting wildflower that grows on our estate, this wine is a favorite of winery owner Emily Gladhart.
Lingcod & Slaw
Recipe Courtesy of Karl
Serve with Pearly Everlasting
Serves 2
Prep Time:
Cook Time:
Total Time:
Ingredients
4-6 oz of Lingcod (or any white flaky fish – I’ve made this with Halibut, True Cod, and Rockfish and all have been equally good)
4 oz shredded cabbage
1 oz shredded carrot
1 oz thinly sliced celery
2 oz thinly sliced bell peppers
2 scallions
1/2 to 1 oz Tahini
1-2 oz rice wine vinegar
1/2 tsp. fish sauce
2 oz sesame oil
Optional for garnish
1/4 cup Peanuts
¼ tsp Chili Oil
Pinch of salt
Sesame Seeds 2 tsp
Scallion greens thinly sliced
Directions
To make the slaw:
Add Cabbage, Carrots, celery, bell peppers and scallions in a bowl, set aside.
To make the Dressing:
Combine Tahini, rice wine vinegar, fish sauce and sesame oil in a small bowl or measuring cup, combine ingredients and warmly slightly, in a microwave or a pan. Set aside
To make the spicy peanuts
Add chili oil to a small pan over medium heat, add peanuts and sauté until warmed through, remove from pan and drain on a paper towel, sprinkle with a pinch of salt.
To make the fish:
Grill – It’s best if you have a cast iron grate on your grill. Fish needs to be completely dried, then oiled lightly. The grill needs to be very hot, 450 degrees or so, then oil the grates of the grill (I use tongs and an oiled paper towel). Place fish serving side down/skin side up.
Sauté – Use a 10-inch pan or larger (crowded fish does not sauté well!). Add oil to the pan and place fish in the pan when the oil is hot and shimmering.
Grill or sauté to desired doneness.
To serve-
Pour warm dressing over the slaw and mix well, split between two plates, Divide and place fish over the slaw. Top with garnish of spicy peanuts, sesame seeds and scallion greens. Serve while warm.
