Grilled Dogfish Tacos (Rhode Island Style) | Arteflame

Introduction

Imagine the scent of woodsmoke mingling with salty ocean air as you stand over the grill. That is the essence of these Rhode Island Dogfish Tacos. The firm, mild Cape Shark gets a golden, caramelized crust on the steel cooktop that just screams summer, while the tangy slaw cuts through with a refreshing crunch. It is the kind of meal that demands a cold drink in hand and good friends nearby.

Why This Recipe Works

As a cook who loves sustainability, I adore using Dogfish. Unlike delicate flaky white fish that can crumble on a grate, this fish has a robust, steak-like texture that stands up beautifully to high heat. It absorbs the chili-lime marinade perfectly, giving you a smoky, spicy bite that feels gourmet but is incredibly budget-friendly and easy to prepare.

Kitchen Wisdom

• Dry it off: Always pat the fillets completely dry with paper towels before marinating to ensure a perfect sear rather than a steam.
• Watch the heat: Utilize the Arteflame's heat zones. Sear the fish hard near the center for color, then move it to the outer ring to finish cooking gently without drying out.

Make It Your Own

If you cannot find dogfish at your local market, Mahi-Mahi or Swordfish are excellent sturdy alternatives. For a lower-carb option, skip the corn tortillas and serve the charred fish and slaw inside crisp butter lettuce cups.

Ingredients

The Fish Marinade

• 1.5 lbs fresh Dogfish (Cape Shark) fillets, cut into 2-inch strips
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• Juice of 1 lime

The Rhode Island Slaw

• 2 cups purple cabbage, thinly shredded
• 1 cup green cabbage, thinly shredded
• 1/2 red onion, finely sliced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• Salt to taste

For Assembly

• 8-10 corn tortillas
• 1 avocado, sliced
• Lime wedges for garnish
• Your favorite hot sauce
• Butter or oil for the grill surface

Instructions

Step 1: Marinate the Dogfish

1. Pat the dogfish fillets dry with paper towels to remove excess moisture. This ensures a better sear on the grill.
2. In a small bowl, mix the chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
3. Place the fish strips in a large bowl or ziplock bag. Drizzle with olive oil and lime juice, then coat evenly with the spice mixture.
4. Let the fish marinate in the refrigerator for at least 20 minutes, but no longer than an hour, to prevent the lime juice from "cooking" the fish before it hits the grill.

Step 2: Prepare the Slaw

1. While the fish is marinating, combine the purple cabbage, green cabbage, red onion, cilantro, and jalapeño in a mixing bowl.
2. In a separate small cup, whisk together the mayonnaise, apple cider vinegar, lime juice, and a pinch of salt.
3. Pour the dressing over the cabbage mixture and toss well to combine. Let it sit at room temperature while you fire up the grill; this allows the flavors to meld and the cabbage to soften slightly.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwood.
2. Allow the grill to heat up for about 15-20 minutes. You want the flat steel cooktop to be hot enough to sear the fish instantly.
3. Lightly oil the cooktop surface with vegetable oil or a little butter to prevent sticking and to aid in caramelization.

Step 4: Grill the Dogfish

1. Remove the fish from the marinade. Place the strips directly onto the flat steel cooktop. For a faster sear, place them closer to the center; for gentler cooking, move them toward the outer edge.
2. Cook for about 3 to 4 minutes per side. You are looking for a nice golden-brown crust on the outside and an opaque, firm texture on the inside.
3. Once cooked through, move the fish to the cooler outer edge of the grill to keep warm without overcooking.

Step 5: Warm the Tortillas and Serve

1. Place the corn tortillas directly on the flat cooktop surface for 30 to 60 seconds per side until they are pliable and slightly charred.
2. To assemble, place a few strips of grilled dogfish onto each tortilla. Top generously with the slaw and a slice of avocado.
3. Finish with a squeeze of fresh lime juice and a dash of hot sauce. Serve immediately while hot and smoky.

Tips

Working with dogfish is slightly different from handling standard white fish like cod or haddock. Dogfish has a firm, almost steak-like texture, which is why it is often compared to swordfish or even pork in consistency. If you buy the fish whole or unprocessed, ensure you remove the reddish bloodline running down the fillet, as this can have a stronger, metallic taste. However, most fishmongers selling it as "Cape Shark" will have already done this for you. When grilling on the Arteflame, temperature management is key. Because dogfish is lean, you do not want to dry it out. Utilize the different heat zones of the plancha: sear hard near the center for flavor, then slide the fillets to the outer ring to finish cooking gently. This ensures the fish remains juicy and tender inside while having that appetizing grilled crust outside.

Variations

One of the best things about tacos is how easily they can be adapted to suit different dietary needs or flavor profiles. If you are not a fan of dogfish or cannot find it at your local market, this recipe works exceptionally well with other firm fish like Mahi-Mahi, Swordfish, or even Halibut. For a low-carb version, skip the corn tortillas and serve the grilled fish and slaw inside large butter lettuce leaves for a refreshing "lettuce wrap" style taco. If you prefer a batter-style crunch without the deep fryer, you can coat the marinated fish in a light dusting of cornstarch before placing it on the oiled Arteflame griddle; this creates a crispy exterior similar to fried fish but much healthier. Finally, for a "Rhode Island Clear Broth" twist, baste the fish with a little clam juice and butter mixture while grilling for that authentic ocean brine flavor.

Best pairings

To round out this meal, you need beverages and sides that complement the smoky spice of the tacos and the acidity of the slaw. In true Rhode Island fashion, nothing pairs better with seafood than a cold, crisp Narragansett lager. The clean finish of the beer cuts through the richness of the avocado and the heat of the spices. If you prefer a cocktail, a classic margarita on the rocks with a salted rim echoes the lime juice in the marinade, tying the meal together perfectly. For side dishes, utilize your Arteflame while it is hot. Grilled corn on the cob (Elotes style) is a natural fit. Simply roast the corn on the flat top until charred, then roll in mayonnaise, cotija cheese, and chili powder. Alternatively, grilled summer squash or zucchini with a lemon vinaigrette offers a light, healthy accompaniment that balances the heartiness of the tacos.

Conclusion

Grilling dogfish tacos on the Arteflame is more than just making dinner; it is about experiencing the versatility of sustainable seafood and the joy of outdoor cooking. The firm texture of the Cape Shark combined with the high-heat searing capability of the grill creates a taco filling that is robust, flavorful, and incredibly satisfying. The smoky char from the wood fire elevates the simple ingredients, turning a humble piece of fish into a gourmet experience. By choosing an underloved species like dogfish, you are also making an eco-friendly choice that supports local fisheries. Gather your friends, crack open a cold drink, and enjoy the fresh, coastal flavors of Rhode Island right in your own backyard. Once you try these tacos, they are sure to become a regular fixture in your summer grilling rotation.