Rhode Island Grilled Dogfish Tacos

Introduction

Dogfish is an underrated gem from Rhode Island’s coastal waters. With a mild flavor and meaty texture, it’s perfect for grilling. Using the Arteflame Grill, we’ll give these dogfish fillets a steakhouse-quality sear over 1,000°F, then finish them to juicy perfection on the solid steel flat cooktop. Served with crisp slaw and vibrant salsa in soft tortillas, these grilled dogfish tacos are a showstopping way to celebrate local flavor.

Ingredients

• 1.5 lbs fresh Rhode Island dogfish fillets, skin removed
• 8 soft flour or corn tortillas
• 2 tbsp butter (for grilling)
• Kosher salt and freshly cracked black pepper to taste
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 cups shredded red and green cabbage
• 1/4 cup shredded carrot
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp sugar
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 1/2 cup fresh tomato salsa (store-bought or homemade)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the oil-soaked napkins.
3. Ignite the napkins and let the fire build. Wait about 20 minutes until the center grill grate reaches over 1,000°F and the outer griddle is fully heated.

Step 2: Prepare the Dogfish Fillets

1. Pat the dogfish fillets dry.
2. Rub both sides with salt, pepper, smoked paprika, garlic powder, and a light coat of melted butter.

Step 3: Make the Slaw

1. In a bowl, mix cabbage, carrot, mayonnaise, vinegar, sugar, and a pinch of salt.
2. Set aside and let it chill while you grill.

Step 4: Sear the Dogfish

1. Place the seasoned fillets on the center Arteflame grill grate for a deep, flavored sear — about 1 to 2 minutes per side.
2. Once seared, move the fillets to a medium-heat zone of the flat top to finish cooking gently. This is the reverse sear method.
3. Cook until internal temperature reaches 130°F, then remove from the heat (it will rise to 145°F off the grill).

Step 5: Warm the Tortillas

1. Place tortillas near the outer edge of the flat cooktop for 20-30 seconds per side until warm and pliable.

Step 6: Assemble the Tacos

1. Flake the dogfish fillets into bite-size pieces.
2. Top each tortilla with some slaw, avocado slices, flaked fish, salsa, red onions, and fresh cilantro.
3. Finish with a squeeze of lime juice.

Tips

• Always sear fish over high heat to lock in moisture, then finish it gently.
• Use butter on the grill for extra flavor and a better sear.
• Remove the fish when it's 15°F below target internal temp—it continues to cook off the grill.
• Prep your taco toppings before grilling so they’re ready for instant assembly.
• Don’t skip the slaw—it adds crunch and brightness that balances the richness of the dogfish.

Variations

1. Spicy Baja Tacos: Add chipotle mayo and pickled jalapeños for a smoky kick.
2. Cajun Dogfish Tacos: Use Cajun seasoning on the fillets and serve with a tangy remoulade.
3. Tropical Dogfish Tacos: Replace salsa with grilled pineapple, red onion and mango.
4. Greek-Style Tacos: Swap slaw with cucumber, red onion, feta, and tzatziki sauce.
5. BBQ Dogfish Tacos: Brush fillets with barbecue sauce before searing and top with slaw and grilled corn salsa.

Conclusion

These Rhode Island Grilled Dogfish Tacos deliver rich flavor, satisfying texture, and the satisfaction of perfectly grilled seafood. The Arteflame Grill’s high-temperature center grate sears the fish to perfection, while the flat griddle coaxes it to tender doneness. Pair these tacos with your favorite sides and enjoy a backyard feast inspired by local waters.

Best Pairings

• Side of grilled street corn with cotija and lime
• Refreshing cucumber-lime agua fresca or citrus IPA
• Chips and homemade guacamole or grilled pineapple salsa
• Light coleslaw tossed with vinaigrette