Well, let me tell ya, I’ve been cookin’ on a charcoal grill all my life, and there ain’t nothin’ better for a good piece of fish. Today, I’m gonna share some of my charcoal grill recipes, especially for that yummy lingcod. That fish, it’s a good one, but you gotta know how to cook it right, or it’ll be drier than a bone in the sun.
First thing’s first, you gotta get that charcoal goin’. Now, some folks like them fancy starters, but me? I just use some old newspaper and kindling. Get a good pile of charcoal, make a little well in the middle, and light ‘er up.
Why charcoal is better than other ways?
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Flavor, flavor, flavor! Charcoal gives that smoky taste you just can’t get from gas. It’s like a little bit of heaven right there on your plate.
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It ain’t as hard as them city folk make it out to be. Once you get the hang of it, it’s easy as pie.
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You can cook anything on a charcoal grill. Lingcod, chicken, you name it.
You need to be careful of the amount of charcoal. If you put too much, it will be too hot, the fish will be burned outside and raw inside. If you put too less, your fish won’t be cooked and you need to add more charcoal. It is difficult to add charcoal when cooking.
Once them coals are glowin’ red and covered in white ash, you’re ready to cook. Now, for lingcod, you want a medium heat. Not too hot, not too cold. Just right, like Goldilocks’ porridge. If you can hold your hand about four inches above the grate for about four or five seconds, that’s about right.
Now, for the lingcod itself. I like to keep it simple. A little salt, a little pepper, maybe a squeeze of lemon if I’m feelin’ fancy. Some folks like to marinate it, but I say, why mess with a good thing? Lingcod has a nice, mild flavor, and you don’t want to cover it up with a bunch of goop.
Before you slap that fish on the grill, you gotta oil the grates. Otherwise, that lingcod is gonna stick like glue, and you’ll be left with a mess. I just use a paper towel dipped in a little vegetable oil. Rub it all over them grates, and you’re good to go. And you need to be careful. The grill is hot, if you touch it directly, you will burn yourself.
Now, place that lingcod on the grill, skin-side down if it’s got skin. If not, it don’t matter. Just make sure you don’t overcrowd the grill. Give them fillets some space to breathe. Then you need to close the lid.
How long to cook it? Well, that depends on how thick your fillets are. But a good rule of thumb is about four to five minutes per side for a one-inch thick fillet. You’ll know it’s done when it flakes easily with a fork. Don’t go pokin’ at it too much, though, or you’ll dry it out.
Some folks like to wrap their lingcod in foil. That’s okay, too. It keeps it moist, but you won’t get that nice char on the outside. It’s all about what you like. And the foil will be hot when you take them out from the grill. Be careful.
Here’s another one of my charcoal grill recipes:
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Get yourself some lingcod fillets.
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Mix up some melted butter, garlic, and herbs. I like parsley and dill, but you can use whatever you got.
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Brush that mixture all over the lingcod.
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Wrap each fillet in foil.
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Cook on the grill for about 10-12 minutes, or until it’s done.
That’s a good one for when you got company comin’. It looks fancy, but it’s easy as pie to make. And it’s not expensive.
If you don’t like foil, you can put some slices of lemon on the fish. It will prevent the fish from burning too much and add some flavor.
One more tip: Don’t throw away them leftover coals! You can use them to start your fire next time. Just let them cool completely, then store them in a metal bucket. And don’t ever put water on hot coals! That’ll make a big mess and it could crack your grill.
I see many people put water on the hot coals. That is dangerous.
So there you have it. My charcoal grill recipes for lingcod. It ain’t rocket science, but it sure is delicious. Just remember to keep it simple, don’t overcook it, and have fun! Cookin’ should be enjoyable, not a chore. And clean up your grill when you’re done. A clean grill is a happy grill, as I always say.
I know many people don’t clean the grill until next time they use it. That is not good. Food will be stick on the grill and hard to clean.
If you follow these tips, you’ll be grillin’ up lingcod like a pro in no time. And who knows, maybe you’ll even come up with some charcoal grill recipes of your own. Just remember what I told ya, and you can’t go wrong. Now, if you’ll excuse me, I think I smell somethin’ burnin’…
