Lightly Blackened Mayne Island Ling Cod

Crab Feast on Mayne Island 

It’s that time of year again… time to unwind and relax on Mayne Island. And nothing says Mayne Island more than a fresh caught feast straight out of the Pacific!

  Mayne Island Rock Crab 

Our kids love to help drop the crab trap, and do a little jigging in the waters just off of the island. So far, we have enjoyed several Dungeness and rock crabs and a beautiful ling cod; the rock fish fillets are waiting in the fridge.

Ling Cod off Mayne Island 

We are always trying to think of new ways to enjoy eating fish, since by the end of summer, our freezer is pretty well stocked. When our kids were quite young, battered and fried seemed to be the only way they enjoyed any kind of fish. Now that they are a little older, their interests and palates are expanding (and the younger ones follow the older ones’ example!).

  Mayne Island Feast 

For the Ling Cod we enjoyed last night, I prepared a simple blackened-style dry rub, and then pan fried it in a combination of coconut oil (because it is heat stable), and butter (because it adds richness!). For the crabs, we simply gutted them, and then boiled them in very salty water for several minutes, and served them with melted butter. Everyone asked for seconds (and even thirds), and all four sprouts ate everything on their plates! 

Ling Cod with blackening rub 

Lightly Blackened Ling Cod 

(A Grow. Cook. Eat. Share original recipe) 

Serves: 4-6 (approx. 5 large fillets) 

Prep. time: 15 minutes 

Cooking time: 10-20 minutes 


5 large wild caught, medium-firm white fish fillets 

1/4 cup butter or coconut oil (or both) for frying 

For the Dry Rub 

1 tablespoon ground coriander seed 

1 tablespoon paprika (Spanish or smoked will both work) 

1 tablespoon cane sugar 

1 1/2 teaspoons sea salt 1 teaspoon garlic powder 

1 teaspoon fresh cracked pepper 

1/2 teaspoon onion powder 

1/2-1 teaspoon cayenne pepper 


1. Combine all of the dry rub ingredients onto a plate, stirring well to combine. 

2. Trim and cut the fish into similar sized pieces. Slice the fillets in half if they are very thick, so that they will cook faster, and there will be more flavor from the rub. 

3. Heat oil in a large skillet, and put fish pieces into the dry rub, coating both sides. 

4. Place several pieces of fish into skillet, and cook for 3-4 minutes on one side, then flip and cook for 1-2 minutes more on the other side. 

5. Serve with coleslaw, and rice, and Enjoy!

One thought on “Lightly Blackened Mayne Island Ling Cod

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s