At The Salt Exchange, dogfish fillets are sliced into long, thin pieces that are then threaded onto skewers much like a piece of teriyaki chicken would be skewered. It’s best to skewer the fish before marinating it, as otherwise the long pieces will be too slippery to thread. You’ll need wooden skewers to make this recipe.
Serves 4
Spicy Marinated Dogfish Skewers
1 pound fresh or thawed dogfish fillets, cut into long strips, about 1/2-inch thick
¼ cup freshly squeezed lime juice
1 ripe mango, peeled
½ red bell pepper
½ medium white onion
1 Thai red chili pepper
2 tablespoons chopped cilantro
2 tablespoons and 1 teaspoon neutral oil, such as canola or grapeseed
1 teaspoon yellow mustard
1 teaspoon salt
1 teaspoon sugar
A pinch each of turmeric, cinnamon and allspice powder
Soak four wooden skewers in warm water for 30 minutes. Thread the fish onto soaked skewers.
Combine the other ingredients in a blender and blend until smooth. Pour the marinade over the skewered fish and marinate for 4 hours in the refrigerator, turning once.
Turn on your gas grill, light a charcoal fire or preheat a grill pan over high heat. When your grill of choice is hot, grill the skewered fish over medium high heat for 5 to 8 minutes, turning halfway through the cooking process. When the fish is completely opaque, the skewers are done.
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