DOGFISH STEAKS WRAPPED IN BACON WITH A BALSAMIC REDUCTION SAUCE

DOGFISH STEAKS WRAPPED IN BACON WITH A BALSAMIC REDUCTION SAUCE

This will blow away even those fascist judges on the reality cooking show competitions. Once cleaned, dogfish have a beautiful, firm, light flesh. When cooked the meat resembles the consistency and flavor of their larger cousins, the mako, so grilling is definately an option as the meat will hold together. This particular fish was 12 pounds, but I would steak even 2 or 3 pound fish.

The saltiness and texture of the bacon contrast really well with the sweet and sour flavor of the balsamic reduction – complimenting the grilled steak nicely. Garnish with a fresh made salsa.

 

 

Raw, cleaned dogfish steaks before the spine is removed.
Finished dish

 

Dogfish meat – skinned, gutted, and steaked with spine removed. (see cleaning techniques for directions.)

Bacon – as many slices as you have steaks.

Balsamic vinegar

Brown sugar

Fresh made salsa

Salt and pepper

Fresh dogfish meat is key here. If they smell, you did something wrong. Go to the cleaning techniques section to get it right !!
 

Pre cook bacon strips so that they are cooked, but not crispy. Towel dry and wrap one around each steak using a tooth pick to secure it. Season both sides of steaks with salt and pepper.

Coat a medium hot grill great or grill pan with olive oil or cooking spray and grill the steaks for 2 minutes on each side. Remove and place in oven for 5-10 minutes at 350 f. degrees until opaque throughout.

Meanwhile, pour one cup of balsamic vinegar in a pan over heat, mix in 1 heaping tablespoon of brown sugar, and reduce by half until sauce thickens slightly. (stirring frequently)

Remove finished steaks from oven and drizzle with the reduced the sauce and garnish with fresh made salsa.