The dogfish is a temperate-water shark, whose meat is consumed in many countries around the world. It is very popular in the eastern part of the country, especially in Margarita. The meat of this shark is very popular in world gastronomy, due to its soft and tasty texture when cooked. In Spain it is known as musola, caella, vitamin shark, glass trunk and also as dogfish.
We bring you, on this occasion, a simple and inexpensive but very tasty recipe, ideal for Easter, so we teach you how to make grilled dogfish with lemon. A dish without complications, so you can relax during these days or any day of the year. Simple but delicious! Remember, fish and lemon is an invincible duet in the kitchen.
Ingredients to make Grilled dogfish with lemon:
- 2 dogfish fillets
- 1 pinch of salt
- 1 lemon
- 2 garlic cloves
How to make Grilled dogfish with lemon:
- Defrost the dogfish slices if necessary and wash them a little. Drain and reserve.
- Squeeze a lemon and reserve the juice. Cut the finite garlic and reserve as well.
- In a deep bowl or container, place the dogfish slices. Marinate the fish with the lemon juice. Macerate for 30 minutes.
- In a frying pan, pour a minimal drizzle of oil or apply this drizzle on a piece of absorbent paper and rub it over the surface of the frying pan. Remember that this dogfish recipe is grilled, so we just want to prevent the fish from sticking. Once the oil is hot, add the minced garlic and brown it a little, taking care not to burn it. Apply medium-low heat. Stir constantly. Meanwhile, if the maceration time has passed, it is time to drain the dogfish slices. Room and reserve.
- Tip: It is preferable to use a non-stick pan, if possible.
- Add the fish slices to the bread. Cook the grilled dogfish with lemon back and forth, 5 to 8 minutes on each side.
- Serve this dish accompanied by mixed salad, grated salad, black beans, white rice or green rice, among others. There are countless garnishes for this tasty grilled dogfish with lemon!
