Hook and Cook - Recipes for Better Burbot
Burbot, or ling, may look funny, but despite their eel-like apperance, they are excellent eating. Try our tips for catching burbot this summer (see the Green River Regional News Story), then use one of these recipes to bring your burbot to the table. Burbot are members of the cod family, so be creative and try your own recipes using burbot instead.
1 lb. burbot (ling) fillets
1 cup milk
1/4 tsp. garlic powder
Salt and pepper to taste
1 package frozen creamed spinach
1 1/2 cups rice
Cook rice according to directions. Put burbot fillets, milk, garlic powder, salt and pepper into a skillet and cook until the burbot is done. Cook frozen creamed spinach according to directions.
Place rice on platter. Top with fish. Cut a corner off the plastic frozen spinach package and squeeze contents over Burbot.
Poor Man's Lobster
Burbot, cut in chunks
2 quarts water
1/2 cup sugar
1/4 cup salt
Juice from 1 lemon
Melted butter and lemon juice for dipping
Combine water, salt, sugar and lemon juice in large pot. Bring pot to boil. Drop in the burbot and boil, just until fish rises to the surface. Serve with melted butter and lemon juice. Leftovers make a great "lobster" salad.
4 burbot fillets
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 tbsp each (dried): oregano, basil, thyme, and rosemary
1 small yellow or brown onion, sliced
4 tbsp butter, melted
Preheat oven to 350 degrees. Liberally coat burbot with olive oil. Mix and crumble herbs then dredge each fillet in mixture, lightly coating each side. Season to taste with salt and pepper. Drizzle the melted butter evenly over the herbed fillets. Place in a baking dish, surround with onion. Cook for 20 minutes. Remove burbot and let cool 3 min. Serve with wilted onions over the fillets, tartar sauce and fresh lemon wedges.
Baked Ling with Roasted Garlic Mayonnaise
Â½ small bulb garlic
4 tbsp olive oil
4 burbot fillets, skin on
8 tbsp mayonnaise
Salt and ground black pepper to taste
Preheat oven to 350 degrees. Slice the top off the garlic bulb. Drizzle with 1tsp olive oil and sprinkle with ground black pepper. Wrap garlic bulb in foil and bake for 30 minutes. Cool, squeeze out the pulp and add to the mayonnaise. Season and chill until required.
Preheat oven to 400 degrees. Wash the burbot and pat dry. Heat remaining oil in skillet. Add fish and fry on high heat for 2 minutes a side. Season with salt and pepper, then turn fish skin-side up and transfer to a oven in baking dish for 20 minutes, or until cooked. Serve accompanied by garlic mayonnaise.