Corn Crusted Dogfish With Wilted Arugla

Course : Vegetables
Serves: 4
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4 fillets cape shark -- (8 ounce)
4 ears corn
1/8 teaspoon cayenne
1 large egg yolk
1/4 teaspoon cumin
1/8 cup olive oil
1/8 teaspoon salt
1/8 cup chopped cilantro
1/4 cup finely diced red pepper
1/4 cup remaining corn kernels
1/8 teaspoon salt
1/4 cup corn meal
2 tablespoons lemon juice
8 cups arugula
2 tablespoons sherry vinegar
1 medium red onion -- sliced and grilled
1/2 cup olive oil

Preparation / Directions:

DOGFISH (CAPE SHARK) FILLETS Grill corn until nicely charred. This can be done on a grill or an open gas flame. Remove kernels from cob. In blender, puree 1/4 cup of corn. While motor is running, add egg yolk and blend for 1 minute, stopping to scrape down sides of bowl. Continue pureeing and add olive oil in slow steady stream. Add cumin, cayenne and salt. Transfer to bowl and chill. CORN BREADING Mix cilantro, corn, pepper and salt. Coat Fillets in cornmeal, season with salt and pepper. Spread corn puree on top of fish. Press corn breading firmly on top of puree. Sprinkle tops with remaining cornmeal. Chill until serving time. WILTED ARUGULA SALAD Mix Lemon Juice, Sherry, Vinegar and Olive Oil, set aside. Heat 1/8 cup olive oil in saute pan until almost smoking. Place dogfish cornside down and cook for 2 minutes or until corn begins to pop. Using fork, gently turn fish over. Lower heat and continue cooking 3-4 minutes. While fish is cooking, heat vinaigrette and onions. Remove and add arugula. Taste, adding salt and pepper if needed. Divide wilted arugula salad among 4 plates. Slice fish in half and place on top.


Nutritional Information:

420 Calories (kcal); 36g Total Fat; (74% calories from fat); 5g Protein; 23g Carbohydrate; 53mg Cholesterol; 161mg Sodium

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