Grilled Dogfish Sandwich
Dogfish used to fall into the category of "trash" fish—those underutilized species that typically get tossed back into the seas. Chef Barton Seaver and other sustainability advocates are finding that many trash fish varieties make tasty, economical and eco-conscious substitutes for more widely used species in recipes.
2 tbsp. red wine vinegar
1 tsp. whole grain mustard
1 anchovy, chopped
1/2 cup vegetable oil
1 tbsp. tarragon, chopped
1 green onion, chopped
1 glove garlic, minced
1 tbsp. parsley
1 tbsp. horseradish
1 tbsp. paprika
2 lbs. (1/2 head) green cabbage, finely shredded (about 6 cups)
1 tbsp. salt
1 hot red pepper, very thinly sliced
1 tbsp. chopped cilantro
Soft French bread (enough for 12 sandwiches)
4 lbs. grilled dogfish fillets
- For remoulade: Mix all remoulade ingredients together. Let rest 30 minutes or overnight to meld flavors.
- For coleslaw: Toss cabbage with salt and let sit in a strainer for 10 minutes. Transfer to bowl and add red pepper and cilantro. Mix well and let sit at least 20 minutes before service.
- Cut bread into sandwich-size pieces. Spread butter on both sides of bread and toast. Place 4-6 ounces grilled fish on one side of bun and top with 1/2 cup coleslaw.
- Garnish with your choice of sauce, preferably mayonnaise-based, and serve.