Move over salmon, there’s a new seafood superstar in town! Dogfish is making waves in gourmet kitchens with its firm texture and mild, sweet flavor that adapts beautifully to countless preparations. Whether you’re craving quick weeknight dinners or impressive weekend feasts, these 25 tantalizing recipes will transform this underrated fish into culinary masterpieces. Ready to dive in and discover your next favorite seafood dish?
Dogfish Tacos with Spicy Slaw
Nailing these dogfish tacos takes just 20 minutes and zero fancy skills. Grab that firm white fish and let’s build some serious flavor bombs with a spicy slaw that cuts right through. Trust me, your Tuesday dinner just got a major upgrade.
Ingredients
Dogfish fillets – 1 lb
Corn tortillas – 8
Mayonnaise – ¼ cup
Lime juice – 2 tbsp
Hot sauce – 1 tbsp
Shredded cabbage – 2 cups
Chili powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – 2 tbsp
Instructions
1. Pat dogfish fillets completely dry with paper towels.
2. Mix mayonnaise, lime juice, and hot sauce in a medium bowl.
3. Add shredded cabbage to the bowl and toss until evenly coated.
4. Season cabbage mixture with ¼ teaspoon salt and set aside.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Rub remaining ¼ teaspoon salt, black pepper, and chili powder onto both sides of fish fillets.
7. Place fish in the hot skillet and cook for 4 minutes without moving.
8. Flip fish carefully using a spatula and cook for another 3 minutes until flesh flakes easily.
9. Remove fish from skillet and break into large chunks with a fork.
10. Warm corn tortillas in the same skillet for 30 seconds per side.
11. Divide fish chunks evenly among warmed tortillas.
12. Top each taco with spicy cabbage slaw.
Unbelievably crunchy slaw meets tender, flaky fish in every bite—the contrast is everything. Serve these immediately with extra lime wedges for squeezing, or pile all the components separately and let everyone build their own perfect taco at the table.
Grilled Dogfish with Lemon Herb Butter
Make your taste buds do a double-take with this grilled dogfish. Master the grill with lemon herb butter that transforms this sustainable fish into pure perfection. Melt away any fishy fears with this foolproof method.
Ingredients
Dogfish fillets – 1 lb
Butter – 4 tbsp
Lemon – 1
Garlic – 2 cloves
Fresh parsley – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 1 tbsp
Instructions
1. Preheat your grill to 400°F for 15 minutes.
2. Pat dogfish fillets completely dry with paper towels.
3. Brush both sides of fillets with 1 tbsp olive oil.
4. Season both sides evenly with 1 tsp salt and ½ tsp black pepper.
5. Zest the entire lemon into a small bowl.
6. Juice the lemon to yield 2 tbsp juice.
7. Mince 2 garlic cloves until fine.
8. Chop ¼ cup fresh parsley leaves.
9. Melt 4 tbsp butter in a microwave-safe bowl for 30 seconds.
10. Whisk melted butter with lemon zest, lemon juice, minced garlic, and chopped parsley.
11. Place dogfish fillets skin-side down on the hot grill.
12. Grill for 4 minutes without moving the fish.
13. Flip fillets carefully using a fish spatula.
14. Grill for another 3 minutes until flesh flakes easily with a fork.
15. Brush lemon herb butter generously over hot fillets.
16. Remove fish from grill and let rest for 2 minutes.
The firm, meaty texture holds up beautifully against the bright, buttery sauce. Serve it over a bed of quinoa or stuff into warm tortillas for fish tacos that’ll have everyone asking for seconds.
Crispy Dogfish Goujons with Tartar Sauce
Loving crispy seafood but tired of the same old fish? Grab that dogfish and transform it into golden, crunchy goujons that’ll disappear faster than your phone battery. This recipe delivers restaurant-quality crunch with minimal effort—perfect for weeknight wins or impressing dinner guests.
Ingredients
Dogfish fillets – 1 lb
All-purpose flour – 1 cup
Eggs – 2 large
Panko breadcrumbs – 2 cups
Vegetable oil – 2 cups
Lemon – 1
Mayonnaise – ½ cup
Pickles – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Cut dogfish fillets into ½-inch thick strips.
2. Pat fish strips completely dry with paper towels.
3. Whisk eggs in a shallow bowl until fully combined.
4. Place flour in a separate shallow bowl.
5. Place panko breadcrumbs in a third shallow bowl.
6. Season all three bowls with salt and black pepper.
7. Dredge each fish strip in flour, shaking off excess.
8. Dip floured strips into egg mixture, letting excess drip off.
9. Press strips into panko breadcrumbs, coating thoroughly.
10. Heat vegetable oil in a deep skillet to 350°F.
11. Fry goujons in batches for 3-4 minutes until golden brown.
12. Remove goujons with a slotted spoon and drain on paper towels.
13. Finely chop pickles and combine with mayonnaise.
14. Squeeze juice from half the lemon into the mayonnaise mixture.
15. Cut remaining lemon half into wedges for serving.
Keeping these goujons crispy and light comes from that triple-coating method and proper oil temperature. The panko creates an incredible crunch while the dogfish stays moist inside. Serve them piled high with that zesty tartar sauce and lemon wedges—perfect for dipping game day style or alongside crispy fries.
Dogfish Curry with Coconut and Lime
Unleash your inner chef with this bold dogfish curry that’s about to blow up your feed. Upgrade your seafood game with creamy coconut and zesty lime that’ll have everyone asking for seconds. Trust me, this one’s going straight to your favorites reel.
Ingredients
Dogfish fillets – 1 lb
Coconut milk – 1 can (13.5 oz)
Lime – 1
Yellow onion – 1
Garlic – 3 cloves
Curry powder – 2 tbsp
Vegetable oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Dice the yellow onion into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Sauté the diced onion for 5 minutes until translucent.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle curry powder over the onion mixture and toast for 30 seconds to release flavors.
7. Pour in the coconut milk and stir to combine.
8. Cut the dogfish fillets into 2-inch chunks.
9. Gently place the dogfish chunks into the simmering coconut curry.
10. Reduce heat to medium-low and simmer uncovered for 8 minutes.
11. Cut the lime in half and squeeze the juice from one half directly into the curry.
12. Season with salt and stir gently to combine.
13. Simmer for 2 more minutes until the fish flakes easily with a fork.
Vibrant and creamy, this curry delivers tender dogfish swimming in a rich coconut sauce with bright lime cutting through the richness. Serve it over steamed rice or with warm naan to soak up every last drop of that incredible sauce. The contrasting textures and bold flavors make this dish perfect for both weeknight dinners and impressing guests.
Pan-Seared Dogfish with Garlic and Thyme
Crack into this weeknight warrior that transforms humble dogfish into a garlicky masterpiece. Sear it hot, finish it buttery—this fish flaunts serious flavor without the fuss. Get ready to impress in under 20 minutes flat.
Ingredients
Dogfish fillets – 1 lb
Olive oil – 2 tbsp
Garlic – 4 cloves
Fresh thyme – 2 sprigs
Butter – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat dogfish fillets completely dry with paper towels.
2. Season both sides of fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place fillets in the hot skillet skin-side down.
5. Cook for 4 minutes without moving to develop a golden crust.
6. Flip fillets carefully using a thin spatula.
7. Cook for 3 minutes on the second side until flesh is opaque.
8. Transfer fillets to a warm plate.
9. Reduce heat to medium-low and add butter to the same skillet.
10. Add thinly sliced garlic and thyme sprigs.
11. Cook for 1 minute until garlic is fragrant but not browned.
12. Spoon the garlic-thyme butter sauce over the plated fillets.
13. Let rest for 2 minutes before serving. Now the fillets boast a crisp, golden exterior that gives way to moist, flaky flesh beneath. That garlic-thyme butter seeps into every bite—serve it over creamy polenta or alongside roasted cherry tomatoes for a vibrant plate.
Smoked Dogfish Chowder with Sweet Corn
Perfect for crisp fall evenings, this smoked dogfish chowder brings coastal comfort to your table. Packed with sweet corn and smoky flavor, it’s a bowl of pure coziness.
Ingredients
- Smoked dogfish – 1 lb
- Yellow onion – 1 medium, diced
- Celery – 2 stalks, chopped
- Russet potato – 1 large, peeled and cubed
- Sweet corn kernels – 2 cups
- Heavy cream – 1 cup
- Fish stock – 4 cups
- Butter – 2 tbsp
- All-purpose flour – 2 tbsp
- Fresh thyme – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Melt butter in a large pot over medium heat.
- Sauté diced onion and chopped celery for 5 minutes until softened.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in fish stock until smooth.
- Add cubed potato, sweet corn, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
- Flake smoked dogfish into chunks, discarding any skin or bones.
- Stir dogfish and heavy cream into the pot.
- Simmer gently for 5 minutes—do not boil—to heat through and meld flavors.
- Season with additional salt and pepper if needed before serving.
This chowder delivers a creamy, smoky broth with tender potato bites and sweet corn pops. Try it with oyster crackers or crusty bread for dipping, or top with crispy bacon bits for extra crunch.
Dogfish Steaks with Rosemary and Balsamic Glaze
Grab your skillet because this dogfish steak recipe delivers restaurant-quality flavor in under 20 minutes. Sear firm fillets until golden, then glaze with aromatic rosemary and tangy balsamic for a sophisticated yet simple seafood dinner that will have everyone asking for seconds. Perfect for weeknights when you want something special without the fuss.
Ingredients
Dogfish steaks – 4 (6 oz each)
Olive oil – 2 tbsp
Fresh rosemary – 2 sprigs
Balsamic vinegar – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat dogfish steaks completely dry with paper towels on both sides.
2. Season both sides of steaks evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place steaks in the hot skillet and sear for 4 minutes without moving them.
5. Flip steaks using a thin spatula and cook for another 3 minutes.
6. Remove steaks from skillet and set aside on a clean plate.
7. Reduce heat to medium and add 2 rosemary sprigs to the same skillet.
8. Toast rosemary for 30 seconds until fragrant, pressing lightly with your spatula.
9. Pour ¼ cup balsamic vinegar into the skillet, standing back to avoid splatter.
10. Simmer vinegar for 2 minutes until reduced by half and slightly thickened.
11. Return steaks to the skillet and spoon glaze over them for 1 minute.
12. Remove from heat and let rest for 2 minutes before serving. Crisp-edged steaks contrast beautifully with the sweet-tart glaze that caramelizes on each bite. Serve over creamy polenta or alongside roasted vegetables to soak up every drop of the rosemary-infused sauce.
Dogfish and Vegetable Stir-Fry
Melt that dogfish into your weeknight rotation with this lightning-fast stir-fry. Grab your wok and transform simple ingredients into a savory sensation that’ll have everyone begging for seconds—no fancy skills required.
Ingredients
Dogfish fillets – 1 lb
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Garlic – 3 cloves
Broccoli florets – 2 cups
Carrots – 1 cup
Bell pepper – 1
Instructions
1. Cut dogfish fillets into 1-inch cubes.
2. Mince garlic cloves.
3. Slice carrots into ¼-inch thick rounds.
4. Chop bell pepper into 1-inch pieces.
5. Heat vegetable oil in a wok over high heat until shimmering (about 1 minute).
6. Add dogfish cubes and sear for 2 minutes per side until golden brown.
7. Remove dogfish from wok and set aside.
8. Add broccoli florets and carrot slices to the hot wok.
9. Stir-fry vegetables for 4 minutes until brightened in color but still crisp.
10. Add bell pepper pieces and minced garlic.
11. Cook for 1 minute until fragrant.
12. Return dogfish to the wok.
13. Pour soy sauce over the mixture.
14. Toss everything together for 1 minute until evenly coated and heated through.
15. Remove from heat immediately.
Zesty garlic and soy cling to tender dogfish chunks while vegetables keep their satisfying crunch. Serve it straight from the wok over steamed rice, or wrap it in lettuce cups for a low-carb twist that lets the savory flavors shine.
Dogfish Sashimi with Soy and Wasabi
Unleash your inner sushi master with this bold dogfish creation. Upgrade your raw fish game with this lightning-fast recipe that delivers restaurant-quality results in minutes. Grab your sharpest knife and let’s transform this underrated catch into a showstopping plate.
Ingredients
- Fresh dogfish fillet – 8 oz
- Soy sauce – 2 tbsp
- Wasabi paste – 1 tsp
- Ice water – 4 cups
Instructions
- Fill a large bowl with 4 cups of ice water and set aside.
- Rinse the 8 oz dogfish fillet under cold running water for 30 seconds.
- Pat the fillet completely dry with paper towels—this ensures clean slicing.
- Place the fillet on a cutting board and slice against the grain into ¼-inch thick pieces.
- Dip each slice in the ice water bath for 10 seconds to firm up the texture.
- Arrange the slices on a chilled serving plate in a single layer.
- Combine 2 tbsp soy sauce and 1 tsp wasabi paste in a small dipping bowl.
- Whisk the soy-wasabi mixture until fully incorporated.
- Serve immediately with the dipping sauce on the side.
A clean, firm bite gives way to the dogfish’s subtle sweetness, amplified by the salty-spicy kick of the sauce. Try stacking slices on crispy rice crackers for contrasting textures, or layer them with thinly sliced cucumber for a refreshing crunch that highlights the fish’s delicate flavor.
Baked Dogfish with Tomatoes and Olives
Rethink everything you know about fish dinners. This baked dogfish transforms humble ingredients into a Mediterranean masterpiece. Get ready for flaky, flavorful fish that cooks up perfectly every time.
Ingredients
Dogfish fillets – 1 lb
Cherry tomatoes – 2 cups
Kalamata olives – ½ cup
Garlic – 3 cloves
Olive oil – 2 tbsp
Lemon – 1
Fresh oregano – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the dogfish fillets completely dry with paper towels to ensure crispy skin.
3. Halve the cherry tomatoes and crush the garlic cloves with the flat side of your knife.
4. Pit the Kalamata olives by pressing them gently with the bottom of a glass.
5. Arrange the dogfish fillets in a single layer in a 9×13 inch baking dish.
6. Scatter the halved tomatoes, crushed garlic, and pitted olives around the fish.
7. Drizzle 2 tablespoons of olive oil evenly over everything in the dish.
8. Squeeze the juice from one lemon directly over the fish and vegetables.
9. Chop 2 tablespoons of fresh oregano and sprinkle it over the entire dish.
10. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
11. Bake at 400°F for 18-22 minutes until the fish flakes easily with a fork.
12. Check for doneness by inserting a fork at the thickest part – it should separate cleanly.
13. Let the dish rest for 3 minutes before serving to allow the flavors to meld.
Outrageously tender fish flakes apart at the slightest touch, while the tomatoes burst with sweet acidity against briny olives. Serve this over creamy polenta or with crusty bread to soak up every drop of the garlicky pan juices. The contrast between the mild dogfish and bold Mediterranean flavors creates a restaurant-quality meal in your own kitchen.
Dogfish Ceviche with Avocado and Mango
Kick your ceviche game up a notch with this vibrant coastal creation. Fresh dogfish gets the citrus treatment, paired with creamy avocado and sweet mango for that perfect bite. This isn’t your average seafood dish—it’s a flavor explosion waiting to happen.
Ingredients
Dogfish – 1 lb
Lime juice – ¾ cup
Red onion – ½ cup
Mango – 1 cup
Avocado – 1 cup
Cilantro – ¼ cup
Jalapeño – 1 tbsp
Salt – 1 tsp
Instructions
1. Cut 1 lb dogfish into ½-inch cubes using a sharp knife. Tip: Keep your knife sharp for clean cuts that absorb marinade evenly.
2. Place dogfish cubes in a glass bowl—never metal, as it reacts with citrus.
3. Pour ¾ cup lime juice over dogfish, ensuring all pieces are fully submerged.
4. Cover the bowl with plastic wrap and refrigerate for exactly 45 minutes until fish turns opaque.
5. Dice ½ cup red onion into fine pieces while fish marinates.
6. Chop 1 cup mango into ¼-inch cubes when fish has 10 minutes remaining.
7. Cube 1 cup avocado into similar-sized pieces as the mango.
8. Mince 1 tbsp jalapeño, removing seeds for milder heat if preferred.
9. Chop ¼ cup cilantro leaves, discarding thick stems.
10. Drain excess lime juice from marinated dogfish using a colander.
11. Combine drained dogfish, red onion, mango, avocado, jalapeño, and cilantro in a clean bowl.
12. Sprinkle 1 tsp salt over the mixture and gently fold everything together. Tip: Fold gently to keep avocado and mango intact for better texture.
13. Let the ceviche rest at room temperature for 5 minutes before serving. Tip: This brief rest allows flavors to meld without overcooking the fish.
14. Serve immediately in chilled bowls or glasses. Fresh from the bowl, this ceviche delivers firm yet tender fish with bright citrus notes cutting through the creamy avocado. The mango adds tropical sweetness that balances the jalapeño’s subtle heat perfectly. Try serving in martini glasses for an elegant presentation or with plantain chips for added crunch.
Creamy Dogfish Pasta with Parmesan
Viral-worthy comfort just dropped. This creamy dogfish pasta delivers restaurant-quality richness in under 30 minutes—perfect for weeknight dinners that feel fancy without the fuss.
Ingredients
Dogfish fillets – 1 lb
Fettuccine – 12 oz
Heavy cream – 1 cup
Parmesan cheese – ¾ cup, grated
Garlic – 3 cloves, minced
Butter – 2 tbsp
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – 2 tbsp, chopped
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat dogfish fillets completely dry with paper towels.
4. Season both sides of fillets evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Heat a large skillet over medium-high heat for 2 minutes until hot.
6. Add 1 tablespoon butter to the skillet and swirl to coat the surface.
7. Place dogfish fillets in the skillet and cook for 3 minutes without moving.
8. Flip fillets using a spatula and cook for another 3 minutes until opaque throughout.
9. Transfer cooked dogfish to a plate and use two forks to flake it into bite-sized pieces.
10. Reduce skillet heat to medium and add remaining 1 tablespoon butter.
11. Add minced garlic and sauté for 45 seconds until fragrant but not browned.
12. Pour heavy cream into the skillet and bring to a gentle simmer.
13. Stir in grated Parmesan cheese continuously for 2 minutes until sauce thickens slightly.
14. Add lemon juice, remaining ½ teaspoon salt, and ¼ teaspoon black pepper to the sauce.
15. Drain cooked fettuccine, reserving ½ cup pasta water.
16. Add drained pasta and flaked dogfish to the cream sauce in the skillet.
17. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta evenly.
18. Stir in chopped parsley and serve immediately.
Silky cream sauce clings to every strand of pasta, while the flaky dogfish adds subtle briny notes that cut through the richness. Serve this beauty with garlic bread for maximum sauce-dipping action, or top with extra Parmesan and red pepper flakes for a spicy kick.
Blackened Dogfish with Cajun Spices
Viral-worthy flavor bombs incoming! This blackened dogfish delivers serious heat with minimal effort. Get ready to transform simple fish into a Cajun masterpiece that’ll have everyone begging for seconds.
Ingredients
Dogfish fillets – 1 lb
Cajun seasoning – 2 tbsp
Butter – 3 tbsp
Lemon – 1
Salt – ½ tsp
Instructions
1. Pat dogfish fillets completely dry with paper towels. Tip: Dry fish creates the perfect crust.
2. Rub 2 tbsp Cajun seasoning evenly over all sides of fillets.
3. Heat a cast-iron skillet over medium-high heat for 3 minutes until smoking hot.
4. Melt 3 tbsp butter in the hot skillet, swirling to coat the bottom.
5. Place seasoned fillets in the skillet, pressing down gently for 10 seconds.
6. Cook for 3 minutes without moving to develop a dark crust.
7. Flip fillets using a thin spatula. Tip: Listen for that satisfying sizzle—it means your heat is perfect.
8. Cook second side for 2-3 minutes until blackened and fish flakes easily.
9. Squeeze juice from 1 lemon over the cooked fillets.
10. Sprinkle with ½ tsp salt immediately after removing from heat. Tip: Salting at the end keeps the fish moist.
That crispy, spice-crusted exterior gives way to tender, flaky fish inside. The Cajun seasoning creates layers of smoky heat that the bright lemon cuts through perfectly. Serve it taco-style with crunchy slaw or over cheesy grits for the ultimate comfort meal.
Dogfish Skewers with Pineapple and Bell Peppers
Let’s fire up those skewers! Load up dogfish chunks with sweet pineapple and crisp bell peppers for a grill-ready feast that’s bold, bright, and totally TikTok-worthy.
Ingredients
Dogfish fillets – 1 lb
Pineapple – 1 cup, 1-inch chunks
Bell peppers – 2, 1-inch pieces
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Lime – 1, juiced
Soy sauce – 2 tbsp
Garlic – 2 cloves, minced
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut dogfish fillets into 1-inch cubes.
3. Chop pineapple into 1-inch chunks.
4. Slice bell peppers into 1-inch pieces.
5. Mince garlic cloves finely.
6. Whisk olive oil, lime juice, soy sauce, minced garlic, salt, and black pepper in a bowl.
7. Add dogfish cubes to the marinade, coating evenly.
8. Marinate dogfish for 20 minutes at room temperature.
9. Preheat grill to 400°F.
10. Thread marinated dogfish, pineapple, and bell peppers alternately onto skewers.
11. Grill skewers for 4 minutes per side until fish is opaque and firm.
12. Brush skewers with reserved marinade halfway through grilling for extra flavor.
13. Check internal temperature of dogfish—it should reach 145°F.
14. Remove skewers from grill once edges are lightly charred.
15. Let skewers rest for 2 minutes before serving. Done! These skewers deliver a juicy, flaky bite from the dogfish, balanced by caramelized pineapple and smoky peppers. Serve them over cilantro-lime rice or stuff into warm tortillas for a handheld twist.
Mediterranean Dogfish with Feta and Olives
Unleash your inner chef with this bold Mediterranean twist on dogfish. Upgrade weeknight dinners with briny olives and creamy feta. Transform simple fish into a restaurant-worthy meal in under 30 minutes.
Ingredients
Dogfish fillets – 1 lb
Olive oil – 2 tbsp
Garlic – 3 cloves
Kalamata olives – ½ cup
Crumbled feta – ¾ cup
Lemon – 1
Fresh oregano – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat dogfish fillets completely dry with paper towels.
2. Season both sides of fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place fillets in the hot skillet skin-side down and cook for 4 minutes without moving.
5. Flip fillets carefully using a spatula and cook for another 3 minutes.
6. Mince garlic cloves finely while fish cooks.
7. Remove fish from skillet and set aside on a clean plate.
8. Reduce heat to medium and add minced garlic to the same skillet.
9. Sauté garlic for 1 minute until fragrant but not browned.
10. Add kalamata olives to the skillet and stir to combine.
11. Return dogfish fillets to the skillet nestled among the olives.
12. Sprinkle crumbled feta evenly over the fish and olives.
13. Chop fresh oregano leaves and scatter over the top.
14. Cut lemon in half and squeeze juice directly over the entire dish.
15. Cover skillet with a lid and cook for 2 minutes until feta softens.
16. Remove from heat and let rest for 1 minute before serving.
Hearty dogfish holds its shape beautifully against the salty feta and briny olives. The firm, meaty texture contrasts with creamy cheese pockets. Serve over couscous or with crusty bread to soak up every drop of the lemony pan sauce.
Dogfish Fillets with White Wine and Capers
Tackle dinner with this coastal knockout that transforms humble dogfish into a restaurant-worthy dish in under 30 minutes. Pan-sear those fillets until golden, then deglaze with white wine and capers for a briny, buttery sauce that clings to every bite. This is your new weeknight hero—flaky fish meets zesty sophistication without the fuss.
Ingredients
– Dogfish fillets – 1 lb
– All-purpose flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 3 tbsp
– Unsalted butter – 2 tbsp
– Dry white wine – ½ cup
– Capers – 2 tbsp
– Lemon juice – 1 tbsp
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat 1 lb dogfish fillets completely dry with paper towels.
2. Mix ¼ cup all-purpose flour, 1 tsp salt, and ½ tsp black pepper in a shallow dish.
3. Dredge each fillet in the flour mixture, shaking off excess.
4. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Place fillets in the skillet without crowding; cook for 3–4 minutes until golden brown.
6. Flip fillets using a spatula; cook for another 3–4 minutes until firm and opaque.
7. Transfer fillets to a plate; tent loosely with foil to keep warm.
8. Reduce heat to medium; melt 2 tbsp unsalted butter in the same skillet.
9. Pour in ½ cup dry white wine, scraping up browned bits with a wooden spoon.
10. Simmer wine for 2 minutes until reduced by half.
11. Stir in 2 tbsp capers and 1 tbsp lemon juice; cook for 1 minute.
12. Return fillets to the skillet; spoon sauce over them for 30 seconds.
13. Sprinkle with 2 tbsp chopped fresh parsley just before serving.
Hearty and elegant, the fillets stay moist inside with a crisp exterior, while the sauce delivers a bright, tangy punch from capers and wine. Serve over creamy polenta or with crusty bread to soak up every drop—it’s a cozy yet refined meal that feels straight from a seaside bistro.
Dogfish Soup with Lemongrass and Ginger
Tired of boring fish dishes? Transform your dinner game with this bold Dogfish Soup. Grab your pot—this flavor bomb explodes in just 30 minutes.
Ingredients
Dogfish fillets – 1 lb
Lemongrass stalks – 2
Fresh ginger – 2-inch piece
Garlic cloves – 3
Chicken broth – 4 cups
Fish sauce – 2 tbsp
Lime – 1
Cilantro – ¼ cup
Instructions
1. Slice lemongrass stalks into 2-inch pieces and smash with the flat side of your knife to release oils.
2. Peel ginger and slice into thin matchsticks.
3. Mince garlic cloves finely.
4. Heat a large pot over medium-high heat for 2 minutes.
5. Add lemongrass, ginger, and garlic to the dry pot and toast for 1 minute until fragrant.
6. Pour in chicken broth and bring to a rolling boil.
7. Reduce heat to medium-low and simmer for 10 minutes to infuse flavors.
8. Cut dogfish fillets into 1-inch cubes while broth simmers.
9. Add fish sauce to the broth and stir once.
10. Gently place dogfish cubes into the simmering broth.
11. Cook fish for exactly 4 minutes until opaque and flaky.
12. Squeeze juice from one lime directly into the pot.
13. Chop cilantro leaves and sprinkle over the soup.
14. Remove pot from heat immediately after adding cilantro.
Perfectly flaky fish melts in your mouth while the lemongrass-ginger broth packs a zesty punch. Serve it over steamed rice or with crusty bread for dipping—this soup transforms into a complete meal that comforts and energizes.
Conclusion
Looking for culinary adventure? This collection of 25 dogfish recipes offers gourmet enthusiasts exciting new ways to enjoy this versatile fish. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share these delicious ideas with fellow food lovers by pinning this article on Pinterest. Happy cooking!
