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BROILED DOGFISH

This tasty, easy to prepare, Italian specialty sheds new light on a species many anglers tend to avoid.
By Sal Agliano
BROILED DOGFISH

Dogfish, small members of the shark family, are often encountered by fishermen seeking more favorable game. But rather than tossing back the harmless yet menacing-looking creatures, take one home and try this tasty, easy to prepare, Italian specialty dish. The dogfish should be gutted immediately after capture, then packed on ice to ensure freshness and quality.
 

Serves: 4-6

Ingredients:

  • 2 lbs. dogfish fillets cut into cubes
  • 1 cup dry red wine
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon salt
  • Water
  • 1/4 cup olive oil
  • 1 tablespoon crushed red hot pepper
  • 1/4 teaspoon oregano
  • Juice of 1 lemon
  • Parsley


Directions:
Combine the wine, vinegar, and salt in a shallow dish. Add the dogfish cubes and pour on enough water to cover the fish. Cover with plastic wrap and chill in the refrigerator overnight.

The next day, drain off and discard the marinade. Place the dogfish back into the dish. Add the olive oil, crushed pepper and oregano. Toss thoroughly to coat the fish. Arrange the dogfish cubes in a broiling pan, pour on the lemon juice and broil for about 10 minutes or until fish test done. Top with Parsley and serve with pasta.
 

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