Lemonfish
Lemonfish is also known by two other names: cobia and ling. It's a big fish that is, I'm told, fun to catch. They get up to about 100 pounds, and when you land a nice one it's cause for celebration. Not just because of the battle, but because of the prize. This is a great eating fish.
The fillets of even a moderate-size lemonfish can be as much as three or four feet long and four inches thick. It's an off-white color with a good, firm texture and easily-removed bones. The name is a reference to a citrusy taste that the fish is alleged to possess, although I can't say I've ever noticed this.
My peak experience with lemonfish involved a grill propped up by two oak logs, a ground fire fed with pecan wood, a sugar plantation, and a pack of Cub Scouts. My friend and seafood purveyor Harlon Pearce (he and I were both Scout dads) brought a large lemonfish fillet. We coated it with Creole seasoning and dropped on the grill for about twenty minutes. The outside was nearly blackened. When we cut into it and started passing it around, even people who had their doubts about such a big fish cooked that way were knocked off the stumps they were sitting on. It was the best grilled fish that's ever come my way.
Lemonfish is almost always cut into steaks, then grilled. Well it should be. It has all the qualities you want of a grilling fish: it's thick enough to encrust without overcooking, it lends itself to interesting seasoning levels, and its flavor is meaty. It also comes out very nice when broiled.
Recently, I've encountered lemonfish in sushi bars. It's great with ponzu, green onions, and a squirt of Sriracha hot sauce instead of the usual soy sauce and wasabi.
