Olive and Orange Dogfish Salad
1 lb. Dogfish cut into small chunks (smoked dogfish is recomended)
1 red onion shaved thin
2 Jalepenos sliced thin with seeds
2 Oranges juice and zest
½ cup kalamata olives ( or your favorite olive) chopped
½ cup cilantro chopped
1 teaspoon ground cumin
5 garlic cloves sliced thin
1 teaspoon ginger minced fine
¼ cup sherry vinegar
¼ cup extra virgin olive oil
Honey to taste
Salt and pepper to taste
Cook the dogfish pieces in a medium sized saute pan with 2 tablespoons of olive oil until cooked through. Reserve.
Mix all other ingredients in a bowl and wisk together.
Add in the cooked dogfish pieces and fold together.
Serve on its own or on a bed of your favorite fresh greens from your favorite local farm!
Recipe by: NHCS Chef, Markus Gudnason
Proud Member of LocalCatch.org
LocalCatch.org is a community-of-practice made up of fisherman, organizers, researchers, and consumers from across North America that are committed to providing local, healthful, low-impact seafood via community supported fisheries and direct marketing arrangements in order to support healthy fisheries and the communities that depend on them.