Looking for a good Dogfish recipe?

July 13, 2015

Recipe:
Tilapia is so yesterday – dogfish is today! Enjoy these fresh fish tacos with a kick. Are you gluten-free? Even better! There’s a recipe to make your own corn tortillas!

Serves 4

Ingredients:
1 lb. of fresh Cape Shark (spiny dogfish), filleted and cut into 2 oz. pieces
Southwestern spice rub mixture (Mix together: 2/3 cup ancho chili powder; 1/3 cup Spanish paprika; 1/3 cup salt;1/3 cup cumin powder; 1/2 cup onion powder; 1/2 cup garlic powder; 1/4 cup oregano powder; 1 Tbsp. chili powder)
Fresh white cabbage, shredded thin
Homemade corn tortillas
Chipotle mayo
Charred salsa

Tim Linnell F/V Perry’s Pride II of Chatham MA

Directions:
• Season the Cape Shark pieces with southwestern rub, set aside.

Make the gluten-free white corn tortillas:
• 2 cups white masa flour
• 1 1/8 cup water
• Mix white masa with water to make a smooth paste. Form round small tortilla pancakes with tortilla press. Bake for 20-30 seconds on each side on a flat service (pancake griddle / sauté pan). Set aside.

Make the chipotle mayo:
• 1/2 cup mayonnaise
• 1 Tbsp. chipotle paste
• 1 Tbsp. freshly squeezed lime juice
• 2 cloves roasted garlic, pressed
• Whisk together mayonnaise, chipotle paste, lime juice and garlic; set aside.

Make the charred salsa:
• 1 fresh charred pineapple, diced
• 1 fresh mango, diced
• 1 Tbsp. chopped cilantro
• 2 Tbsp. salsa glaze

Dogfish (or Cape Shark) Tacos from Johnathan Haffmans at VERS

Mix diced charred pineapple, cilantro and mango with salsa glaze; season to taste with salt.
For the salsa glaze: Combine 1 liter apple juice, 250 ml rice vinegar, 1 minced onion; 1 Tbsp. green peppercorns (no brine).
Reduce all ingredients by 50 % and strain.
Heat vegetable oil in a sauté pan.Add Cape shark and cook, flipping once, until golden brown, about 2 -3 minutes per side.
To serve, put a small amount of white cabbage in each tortilla. Place sautéed fish on top.
Spoon pineapple-mango salsa on top, drizzle with chipotle mayo and enjoy!