Yield: 4 servings
- Lingcod fillets: 1 1/3 Pounds
- Cucumber, chopped, peeled and seeded: 2 Tablespoons
- Tomato, chopped, peeled and seeded: 1 Cups
- Red onion, chopped: 2 Tablespoons
- Green bell pepper, chopped: 2 Tablespoons
- Garlic, chopped: 3/4 Teaspoons
- Parsley or cilantro, chopped: 1 Tablespoons
- Dry dill weed, crushed: 1/8 Teaspoons
- Olive oil: 1/2 Teaspoons
- Lime juice: 3 Tablespoons
- Lime juice: 2 Teaspoons
- Black pepper: 1/4 Teaspoons
- Hot pepper sauce: 1/8 Teaspoons
- Vegetable oil: 2 Tablespoons
Rinse the fish in cold water; pat dry with paper towels. Set aside.
Combine the cucumber, tomato, red onion, green pepper, garlic, parsley, dill weed, olive oil and 2 teaspoons lime juice. Mix well and chill for 30 minutes to blend flavors. Meanwhile, combine 3 tablespoons lime juice, pepper, hotpepper sauce and oil. Marinate the fish in the mixture for 10 minutes. Drain the fish, reserving the marinade.
Grill the fish for 4-5 minutes. Baste the uncooked side with reserved marinade. Turn fish and continue to cook until the fish is opaque through the thickest part, 3 to 5 minutes longer. Serve with the chilled gazpacho topping.