This firm, flaky white fish (also called dogfish) has a mild flavor that takes on seasonings beautifully – perfect for the grill!
Have you ever tried sand shark? It’s also called dogfish, and until I spotted it at my local Farmers Market a while back, I hadn’t.
The vendor told me that it’s a white fish, similar to cod or halibut but more firm. And it was caught out on Long Island earlier that morning.
I had hopes of firing up the grill that day, and he said it was a perfect candidate for the grill.
Game on!
I seasoned the fish simply with some of this Bavarian Seasoning that I had from my favorite spice shop. It added a nice amount of flavor without totally overpowering the fish. It’s a mix of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage.
We grilled these along with some veggies and kept them on the upper rack to make sure they didn’t overcook. You definitely want to make sure not to undercook them, either. Sand shark needs to be cooked through to the point that it flakes easily with a fork before it’s ready to eat.
Since I had a few differently sized pieces of fish, I took them off the grill individually as they were ready.
A squeeze of lemon and some fresh dill brightened this dish up beautifully. I served it alongside Grilled Veggie Salad with Dill-Dijon Vinaigrette (recipe coming soon) and it made a really fabulous meal.
This recipe would work with any other white, flaky fish that you like, or even chicken breast if you aren’t a fan of seafood. My family really enjoyed the flavor and texture of the sand shark. It quickly became a new favorite – even my 4-year-old loved it!
This firm, flaky white fish (also called dogfish) has a mild flavor that takes on seasonings beautifully - perfect for the grill!
Ingredients
Instructions
- Preheat outdoor grill to medium heat.
- Place fillets in a large, shallow dish. Drizzle on oil and add Bavarian seasoning, salt and pepper. Rub this mixture all over both sides of the fish fillets.
- Grill fish on preheated grill (use the upper rack if you have it) until the meat cooked through and flakes easily with a fork. Serve with lemon wedges and dill sprigs.
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
Big Flavors Rating: 5 Stars
