Wow. I'm not sure what is more difficult, finding a decent sized ling to shoot or cooking it well. I don't think I've posted this one yet so here is a fun one. I was literally sweating by the end of cooking this meal and the kitchen was thrashed. From figuring out what flavors, textures and colors might go well together, timing cooking, plating... sheesh... my hat goes off to the professionals!
Fresh Lingcod, hard seared scallop, fried bread, the red thing on top really was the meal highlight for me - it is a sweet pepper stuffed with scallop, lingcod cheek meat, fresh oregano and Brie cheese then broiled (I think I'll call it Ling cheek popper). Sauce - Greek yogurt, lemon, fresh oregano, dill, and salt. I had hoped the herbed oil came out a bit more green for presentation (first time trying to make it), but it tasted great. I cooked it for like 20 min.
Garnished with radish, radicchio (looks cool, taste didn't fit with dish), roasted carrot, micro greens, and Hawaiian black salt from my family in Kona. BON APPETITE!