DIRECTIONS
1
For the aioli:
Whisk egg yolk, Dijon mustard, lemon juice, lemon zest, garlic, and spices.
Slowly add oils, whisking until emulsified.
Chill for 30 minutes
For the fish:
Allow fish to reach room temperature.
Pat dry and season generously with pink Himalayan salt and ground black pepper.
Heat skillet to medium-high heat.
Add 2 tbsp avocado oil.
When oil is hot, add the fillets and cook for 2 minutes.
Carefully turn and cook another 2 minutes.
Garnish with aioli and serve.
INGREDIENTS
- 4 (8 oz) Lingcod fillets
- 1 egg yolk
- 2 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- 2 tsp lemon zest
- 2 garlic cloves, minced
- ½ tsp pink Himalayan salt
- ¼ tsp ground black pepper
- ¼ cup extra virgin olive oil
- ¼ cup avocado oil
