Fresh fish is one of our specialties, and this Pellet Grill Lingcod with Wine and Garlic is a simple, elegant weeknight dinner. It cooks in a cast-iron skillet right on a pellet grill (like a Traeger), and the pan juices form a light sauce as the fish roasts. Serve the lingcod over thin spaghetti, finish with fresh basil and grated parmesan, and you’ll have a restaurant-quality meal with minimal effort.
Pellet Grill Lingcod with Wine and Garlic
This recipe is approachable and forgiving — if you can chop vegetables, pour in a few liquids, and place filets in a skillet, you can make it. The lingcod stays moist and flaky, absorbing bright flavors from tomatoes, lemon, garlic, and white wine. The finished dish pairs beautifully with simple pasta, crusty bread, or a light green salad.
Cooking on a pellet grill gives a gentle, smoky backdrop that amplifies the garlic-and-wine sauce without overwhelming the mild fish. The skillet method keeps everything contained so the sauce and vegetables mingle, making a flavorful topping for pasta or grains. This is great for busy evenings but elegant enough for guests.
Recipe Shopping List
Here’s what you’ll need. Quantities are listed in the recipe card below.
- Lingcod fillets (or another mild white fish)
- Ripe tomatoes
- Lemon
- Onion
- White wine (dry)
- Salt and black pepper
- Garlic
- Fresh basil
- Butter
- Olive oil
- Thin spaghetti or similar pasta
How To Make This Recipe
- Preheat your pellet grill to 400–450°F (200–230°C).
- Roughly chop the tomatoes, onion, and garlic. Place them in the bottom of a cast-iron skillet along with the white wine, a squeeze of lemon, a drizzle of olive oil, and a pinch of salt and pepper. Nestle the seasoned fish fillets on top of the vegetables and add a pat of butter to each filet.
- Place the skillet on the grill and cook for 20–25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily.
- While the fish cooks, boil a pot of well-salted water and cook the pasta until al dente. Drain the pasta and divide among plates. Top with the cooked lingcod and spoon plenty of the pan sauce and vegetables over the pasta. Finish with torn basil and freshly grated parmesan if desired.
How To Store Leftovers
Fish is best eaten fresh, but if you have leftovers, place them in an airtight container and refrigerate. Use within 1–2 days for the best texture and flavor. Keep the sauce and fish together so the flavors stay moist.
How To Reheat Leftovers
For gentle reheating, place the fish and sauce in a zipper bag, remove as much air as possible, and warm in a pot of hot (not boiling) water for 15–20 minutes, or until heated through. If you don’t have a water bath, reheat in a low oven (about 275°F) until warm. Reheat pasta separately in the microwave with a damp paper towel or briefly in a skillet with a splash of water or olive oil.
Serve This With
This skillet lingcod is substantial on its own, but it pairs beautifully with grilled asparagus, a crisp green salad, or a bright Mediterranean-style salad. A light, lemony side or steamed vegetables help balance the richness of the butter-and-wine sauce.
More Fish Recipes
- Whole Grilled Salmon in Foil
- Air Fryer Halibut Scampi
- Seafood Gumbo
- Traeger Grilled Salmon with Tingly Salt
- Blackstone Sturgeon with Lemon Cream Sauce
- Grilled Togarashi Salmon Rice Noodle Bowl
- Cedar Plank Salmon on the Pellet Grill
- Air Fryer Parmesan-Crusted Halibut
- Fried Walleye
- Traeger Honey Garlic Salmon
- Blackstone Fish Tacos with Peach Salsa
Pellet Grill Skillet Lingcod with Wine and Garlic
A light, fresh dish that comes together in under an hour. Cooked in a cast-iron skillet on a pellet grill, this lingcod is flavored with white wine, garlic, tomatoes, and lemon for a bright, satisfying meal.
Ingredients
- 1 ½ pounds lingcod fillets (or any mild white fish)
- 2 large tomatoes, roughly chopped
- 1 lemon (juice and wedges for serving)
- 1 large onion, roughly chopped
- 1 cup white wine (dry)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- Fresh basil leaves, torn
- 6 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 ½ pounds thin spaghetti noodles
Instructions
- Preheat the pellet grill to 400–450°F.
- Place chopped tomatoes, onion, garlic, white wine, olive oil, and a squeeze of lemon into a cast-iron skillet. Season with salt and pepper and stir to combine.
- Arrange the seasoned fish fillets on top of the vegetables and add a pat of butter to each fillet.
- Transfer the skillet to the grill and cook for 20–25 minutes, until the fish reaches 145°F and flakes easily.
- Meanwhile, cook pasta in well-salted boiling water until al dente. Drain and divide onto plates.
- Serve the lingcod over the pasta, spooning pan juices and vegetables over everything. Garnish with fresh basil and lemon wedges.
Nutrition Information
Yield: 6 • Serving Size: 1
Amount per serving (estimate):
Calories: 654 • Total Fat: 34g • Saturated Fat: 15g • Unsaturated Fat: 15g • Cholesterol: 141mg • Sodium: 517mg • Carbohydrates: 42g • Fiber: 3g • Sugar: 5g • Protein: 37g
Nutrition data provided here is an estimate.