This Traeger Miso Marinated Lingcod is a play on the famous Nobu dish, but made with freshly caught Pacific Northwest Lingcod. Slightly sweet, umami-rich flavor on a filet of tender white fish that’s perfect for grilling. The marinade is a classic Japanese-style blend of white miso, sake, mirin, and sugar, which deeply infuses the fish over several hours. Once grilled over high heat in a cast iron pan, the Lingcod develops a beautiful golden crust. It’s a quick cook after the marinade does all the heavy lifting.
Traeger Miso Marinated Lingcod
If you follow my website, you know that we’re a big fishing family. I don’t even want to put a number to the days every year spent on the water in this house. That means we usually have a freezer (or two) full of fish, and we’re always looking for more ways to cook it.
What is Lingcod?
Pacific lingcod (aka Ophiodon elongatus) is part of the greenling family, and isn’t actually a cod at all. They range along the West Coast of North America, from the Gulf of Alaska down to Baja California in Mexico.
They generally measure between 20 and 40 inches, though some can exceed 50 inches. Their weight often falls in the 10-20 pound range, but sometimes you’ll happen upon a monster bigger than 50 pounds. These fish have elongated bodies, large mouths, and sharp teeth, and they favor rocky, reef-like habitats along the ocean floor. Sometimes they can be bright BLUE, which is such a cool thing to see come up out of the water!
Lingcod is a firm white fish that holds up well to high-heat cooking and pairs naturally with bold, salty-sweet flavors.
Marinating it in miso helps to both tenderize and season it all the way through. Using a Traeger or any pellet grill gives this dish a touch of wood-fired flavor and enhances the whole dish without being overpowering.
Cooking the fish in a preheated cast iron skillet on the grill creates the perfect surface for searing, so you get crisp edges and a rich, caramelized exterior.
Why You’ll Love This Dish
- Big Flavor with Minimal Effort – The miso marinade adds depth with simple ingredients.
- Perfect for Pellet Grills – High-heat searing on the Traeger brings out amazing texture and flavor.
- Flexible Pairings – Serve with rice, greens, or pickled vegetables for a complete meal.
- Make-Ahead Friendly – The marinade works great overnight or up to 24 hours ahead.
- Clean, Light Eating – Lingcod is lean and high in protein, ideal for balanced meals.
Pellet Grill Lingcod with Wine and Garlic
Grilled Miso Lingcod Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Lingcod Filets – A mild, firm white fish that cooks evenly and holds flavor well.
- White Miso – Adds salty, fermented depth to the marinade; the base of umami flavor here.
- Sake – A light rice wine that helps tenderize the fish and rounds out the taste.
- Mirin – Sweet cooking rice wine that balances the saltiness of the miso.
- Sugar in the Raw – Adds caramel notes and slight crunch to the seared edges.
- Shoyu Soy Sauce – Brings salt and depth; a more balanced soy sauce with less harshness.
- Oil – Used for searing in the pan, prevents sticking and adds browning.
How To Make Miso Marinated Lingcod
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Instructions
- Prep the Fish – Rinse and pat dry your lingcod filets to remove any excess moisture.
- Make the Marinade – In a bowl, mix white miso, sake, mirin, raw sugar, and soy sauce.
- Marinate – Place fish and marinade in a sealable bag. Refrigerate for at least 4 hours, up to overnight.
- Preheat the Grill – Place a cast iron skillet in your pellet grill and heat to 375°F.
- Cook the Fish – Rinse off excess marinade, pat dry, and sear the fish in a lightly oiled pan for 3–4 minutes per side, or until the internal temp is 135°–145°F.
FAQ
How do I store leftovers?
Store leftover lingcod in an airtight container in the fridge for up to two days. Reheat gently to avoid overcooking.
Can I reheat this dish?
Yes, reheat in a low oven (around 275°F) or in a covered skillet over low heat with a splash of water to prevent drying out.
Can I make it ahead?
You can marinate the fish up to 24 hours in advance. Cook right before serving for best texture.
What if I don’t have lingcod?
Halibut, cod, or sea bass work well as substitutes. Just aim for similarly thick, firm white fish.
Serve This With…
More Fish Recipes To Reel Up!
More Lingcod Recipes
Miso Marinated Lingcod
What I Use
Ingredients
- 32 ounces Lingcod filets
- ⅓ cup white miso
- ¼ cup sake
- 3 tablespoons mirin
- 2 tablespoons sugar in the raw
- 2 tablespoons shoyu soy sauce
- 1 tablespoon oil
Instructions
- Wash and pat dry your fish filets. Mix together the white miso, sake, mirin, sugar, and soy sauce. Place the marinade and the fish into a sealable baggie and refrigerate for at least 4 hours.
- Remove the fish from the marinade and rinse off the excess marinade and pat dry with paper towels.
- Preheat your cast iron pan inside your pellet grill set to 375°F.
- Put a thin layer of oil into the pan and cook the fish for about 3-4 minutes per side. 145° is the official USDA safe temp for fish. We like ours more around 135°.
- Serve over rice with a drizzle of soy glaze or soy sauce and sriracha.
Nicole Johnson
Tuesday 15th of April 2025
My favorite way to make Lingcod! This recipe is incredible!