Our Pistachio Crusted Lingcod is a delightful combination of tender, flaky fish and a crunchy, nutty crust. Lingcod’s mild, slightly sweet flavor pairs perfectly with roasted pistachios, while a lemon-garlic cream sauce brings a bright, silky finish. This recipe is high in protein and healthy fats and is elegant enough for a special dinner yet straightforward enough for a weeknight meal.
Pistachio Crusted Lingcod
This recipe brings out the best in lingcod by enhancing its natural texture and flavor with a savory seasoning and a crisp pistachio crust. The lemon-garlic cream sauce adds a tangy richness that balances the nuts’ depth and the fish’s lightness. Follow the clear, step-by-step instructions to prepare a dish that will impress guests or become a new family favorite.
What is Lingcod?
Lingcod is a coastal species found in the northeastern Pacific, from Alaska to Baja California. Despite its common name, lingcod is not a true cod but is valued for its firm, white flesh and mild, slightly sweet flavor. The flesh holds together well during cooking and adapts to grilling, baking, or pan-searing.
Lingcod are typically found in rocky habitats and can range from shallow waters to deeper areas. They are predators that feed on smaller fish and invertebrates. When cooked properly, lingcod flakes easily and provides a satisfying, meaty bite that pairs well with bold crusts and bright sauces.
Can you use this recipe for another type of fish?
Yes. This pistachio crust and cream sauce work well with many white-fleshed fish that are firm enough to hold a crust. Use similar-thickness fillets for the best results.
Lingcod Alternatives
- Halibut: Firm texture and mild flavor, an excellent substitute.
- Rockfish: Mild and firm, works well with a nutty crust.
- Cod: Widely available and similar in flavor and flakiness.
- Pollock: A softer alternative but still suitable for crusted preparations.
- Snapper: Mild-flavored and firm, a good option.
- Grouper: Firm and mild, commonly used in similar recipes.
Why you’ll love this dish…
- Balanced flavors: Nutty pistachios and lemon-garlic cream complement the fish.
- Nutritious: High in protein and healthy fats.
- Simple preparation: Straightforward steps make it accessible for cooks of all levels.
- Attractive presentation: The green pistachio crust and creamy sauce make it visually appealing.
- Versatile: Pairs well with a range of sides from vegetables to mashed potatoes.
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Recipe Shopping List
Below is everything you’ll need to prepare this recipe. Quantities and full instructions appear in the recipe card further down.
- Lingcod fillets (or another firm white fish)
- OWYD fish rub or your preferred fish seasoning
- Pistachios, roasted and salted, finely chopped
- Olive oil
- Fresh lemon juice
- Garlic, crushed
- Salt and pepper
- Butter
- Heavy cream
- Green onions, chopped
If you enjoy pistachio flavors, try pistachio-based baked goods or other recipes that highlight roasted pistachios.
Try our Pan Seared Lingcod Recipe, too!
How To Make This Recipe
This overview highlights the main steps. Follow the recipe card below for exact measurements and timing while cooking.
- Prepare the fish: Rinse fillets, pat dry, and season evenly with fish rub or salt and pepper.
- Make the pistachio crust: Finely chop pistachios and press them onto the fillets to coat all sides.
- Cook the fish: Grill, bake, or pan-sear the fillets at medium heat until the crust is golden and the fish reaches a safe internal temperature.
- Prepare the sauce: Simmer lemon juice, garlic, salt and pepper, then add cream and butter; cook briefly until slightly thickened.
- Serve: Spoon sauce onto plates, place the fish on top, and garnish with chopped green onions.
We used lingcod in our Surf and Surf Alfredo recipe too!
Recipe FAQ
Store leftover cooked fish in an airtight container in the refrigerator for up to 48 hours. Keep the sauce separate when possible to preserve texture.
Reheat gently in a 300°F oven for about 8–12 minutes, or until warmed through. Avoid high heat to prevent drying out the fillet and crust.
Yes. Chop the pistachios and prepare the sauce in advance. Coat the fish with the crust just before cooking to keep the nuts crisp.
Serve This With…
- Grilled asparagus
- Garlic mashed potatoes
- Greek salad
- Grilled broccolini
More Fish Recipes
Broiled Lingcod with Lemon-
Grilled Lemon Pepper Lingcod
-
Traeger Cioppino
Eat More Lingcod
- Grilled Lemon Pepper Lingcod
- Pellet Grill Lingcod with Wine and Garlic
- Grilled Lingcod
- Crab-Stuffed Lingcod
Pistachio Crusted Lingcod
This easy recipe is fancy enough for a date night and simple enough for a family dinner. It works with any thicker, firmer whitefish.
Ingredients
- 2 pounds lingcod fillets
- 1 tablespoon OWYD fish rub (or any fish seasoning)
- ½ cup pistachios, roasted and salted, chopped
- 2 tablespoons olive oil
- ½ lemon, juiced
- 2 cloves garlic, crushed
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons butter
- 2 tablespoons heavy cream
- 1 tablespoon chopped green onions
Instructions
Prepare the Fish
- Rinse the fillets under cold water and pat dry with paper towels.
- Sprinkle fish rub or seasoning over both sides of each fillet.
Prepare the Pistachio Crust
- Finely chop the pistachios by hand or pulse briefly in a food processor.
- Press the fillets into the chopped pistachios so they are evenly coated on all sides.
Cook the Fish
- Preheat oven or grill to 350°F (175°C).
- Lightly oil a baking sheet and arrange the crusted fillets on it.
- Cook for about 16 minutes, flipping once halfway through if grilling. Fish is done at 145°F (63°C) in the center.
Prepare the Sauce
- In a small saucepan, combine lemon juice, crushed garlic, salt, and pepper over medium heat and bring to a simmer.
- Stir in heavy cream and simmer 2–3 minutes.
- Remove from heat, add butter, and stir until melted and sauce has slightly thickened.
Serve
- Spoon a little sauce on the plate and place a piece of fish on top.
- Garnish with chopped green onions and serve with your chosen sides.
Nutrition Information (per serving)
Calories: 312 • Total Fat: 20g • Saturated Fat: 7g • Trans Fat: 0.3g • Unsaturated Fat: 11g • Cholesterol: 91mg • Sodium: 241mg • Carbohydrates: 4g • Fiber: 1g • Sugar: 1g • Protein: 29g