Fresh fish is kind of our thing, and I’m so excited to share with you this recipe for Pellet Grill Lingcod with Wine and Garlic! This easy skillet dinner is cooked in a cast-iron pan right on the Traeger, and it makes its own sauce. Serve it over fresh pasta with basil and parmesan, and you have yourself a gourmet meal without any gourmet effort.

Pellet Grill Lingcod with Wine and Garlic

This recipe couldn’t possibly be easier. If you can toss some stuff into a pan and shut a lid, you can make this dish.

I love recipes like that, especially right now. I’ve somehow convinced myself that all of my take-out ordering is also do-gooding for the struggling restaurant industry. (Which, it actually IS. If you can afford it, eat out! We actually decided to cook more during the week and save our eating out dollars on date nights on a more frequent basis.)

Our skillet lingcod hits all the notes for me. The light, flaky fish is mild in flavor and even the picky eaters will love it. It makes its own sauce as it cooks, and I really enjoying spooning it over a pile of thin spaghetti along with some of the vegetables.

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Pellet Grill Lingcod Pasta shopping list

Wondering what’s in this dish? Here’s a handy list! Make sure to scroll down to the bottom of the post for the full recipe that includes all of the specific amounts.

• Lingcod (or other mild-flavored white fish)
• tomatoes
• lemon
• onion
• white wine
• salt & black pepper
• garlic
• Fresh basil
• butter
• olive oil
• thin spaghetti noodles

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How to make lingcod in a skillet on the grill

1. Preheat your grill to 400-450°.
2. Do a rough chop on all the vegetables and place them into the bottom of a cast-iron skillet. Pour in the liquids and place the seasoned fish filets on top of everything. Put the pats of butter on top of the fish filets.
3. Cook in the grill for about 20-25 minutes, or until the fish’s internal temperature is 145°.
4. While the fish is cooking, boil a pot of well-salted water. Add pasta and cook al dente. Drain well, and serve the fish over the top of the pasta, spooning some sauce over the whole thing when you serve.

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How to store leftover lingcod with wine and garlic?

Ideally, you should only make as much as you are going to eat in one sitting. Fish isn’t known for how well it holds over.

That being said, if you do have some leftovers they should be stored in an airtight container in the fridge, and eaten within a day or two.

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How reheat your leftovers?

The best way to reheat fish would be to sous vide it, or use a hot water bath. If you don’t have an actual sous vide machine, a pot of water on the stove over low heat usually does the trick!

Just seal the fish and sauces in a zipper baggie and get as much air out of it as possible. Submerge in the warm water and let it gently reheat for 15-20 minutes, or until it is hot all the way through.

If you have leftover pasta, that can be reheated in the microwave. Cover with a damp paper towel first for the best results!

Try our Lemon Pepper Lingcod too!

What can you serve with skillet lingcod?

This is almost a whole meal in one dish, but if you are looking for some more options I recommend my perfect grilled asparagus along with a fresh green salad. Both my Greek Salad and Caesar salad with homemade dressing are great options!

More great fish recipes to enjoy!

• Whole Grilled Salmon in Foil
• Air Fryer Halibut Scampi
• Seafood Gumbo Recipe
• Traeger Grilled Salmon with Tingly Salt
• Blackstone Sturgeon with Lemon Cream Sauce
• Grilled Togarashi Salmon Rice Noodle Bowl
• Cedar Plank Salmon on the pellet grill
• Air Fryer Parmesan Crusted Halibut
• Fried Walleye Recipe
• Traeger Honey Garlic Salmon
• Blackstone Fish Tacos with Peach Salsa