Grilled Dogfish On Late-Summer Caponata Recipe

Name: Grilled Dogfish On Late-Summer Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb with stalks; 2 1/2 tablespoons olive oil; 3 tablespoons slivered almonds; 2 cups (1/4-inch) diced peeled butternut squash; 1 1/2 cups chopped onion; 1 cup diced celery; 5 garlic cloves, minced; 1 poblano chile, diced (about 3/4 cup); 3 cups chopped tomato; 1/2 cup golden raisins; 2 tablespoons sherry vinegar; 1/4 teaspoon salt, divided; 1/2 cup chopped fresh cilantro; 2 tablespoons fresh lemon juice; 4 (6-ounce) dogfish fillets; Cooking spray

Servings: persons

1 small fennel bulb with stalks
2 1/2 tablespoons olive oil
3 tablespoons slivered almonds
2 cups (1/4-inch) diced peeled butternut squash
1 1/2 cups chopped onion
1 cup diced celery
5 garlic cloves, minced
1 poblano chile, diced (about 3/4 cup)
3 cups chopped tomato
1/2 cup golden raisins
2 tablespoons sherry vinegar
1/4 teaspoon salt, divided
1/2 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
4 (6-ounce) dogfish fillets
Cooking spray

1
Remove fronds from fennel bulb; finely chop fronds to measure 2 tablespoons. Remove stalks and tough outer leaves from fennel bulb; discard. Finely chop bulb to measure 3/4 cup. Reserve remaining bulb for another use.
2
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add almonds; saute 2 minutes or until toasted. Add chopped fennel bulb, squash, and next 4 ingredients (through poblano); cook 5 minutes. Add tomato, raisins, vinegar, and 1/8 teaspoon salt; cook 15 minutes or until squash is tender, stirring occasionally. Remove pan from heat; cool slightly. Stir in cilantro and lemon juice.
3
Preheat grill to medium-high heat. Sprinkle fillets with remaining 1/8 teaspoon salt. Add fillets to grill rack coated with cooking spray; grill 3 minutes. Turn and grill 2 minutes or until desired degree of doneness. Place 1 cup squash mixture on each of 4 plates; top with fillets. Sprinkle with chopped fennel fronds.
4
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5
.

1236

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small fennel bulb with stalks, 2 1/2 tablespoons olive oil, 3 tablespoons slivered almonds, 2 cups (1/4-inch) diced peeled butternut squash, and more.

Yes, Grilled Dogfish On Late-Summer Caponata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Dogfish On Late-Summer Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions