Yucatan-Style Dogfish – a delicious recipe with dogfish, lime, bay leaf, epazote sprigs, salt, tomato. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a saucepan, cook the dogfish fillets in water with lime juice, bay leaf, 1 epazote sprig, and salt to taste for 30 minutes.
2
Remove the fillets from the saucepan and shred.
3
In a blender, add the tomato, 1/4 cup water, and onion.
4
In a saucepan, heat some oil and add the tomato mixture. Add epazote and habanero chili. Season with bouillon powder and salt.
5
Cook over low heat, stirring continuously for 30 minutes, until it thickens.
6
Brush the tortillas with vegetable oil and heat on both sides.
7
Place the tortillas on plate. Spread refried black beans on the tortillas. Add the shredded dogfish. Pour sauce on top. Repeat the process 3 times, finishing off with a tortilla. Add a generous amount of tomato sauce on top.
8
Garnish to taste.
59
kcal
Calories
14
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 6 fillets dogfish, 1 lime, bay leaf, 2 epazote sprigs, and more.
Yes, Yucatan-Style Dogfish 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
