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Pan Blackened Spiny Dogfish with Pico de Gallo

November 20, 2016 |
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Recipe courtesy of Chef Bud Gruninger
as seen on episode “Spiny Dogfish“, Season 6

Blackened Spiny Dogfish with Pico de Gallo | Flavor, NC

Pico De Gallo:

  • 1Large Tomato – small dice
  • 1Jalapeno – small dice
  • 1Small Onion – small dice
  • Chop Cilantro
  • 1Lime – squeeze
  • Salt & pepper – pinch

Combine all ingredients & Let Set for 1-4 hours

Cajun Spice:

  • 4 Tablespoons Paprika
  • 1Tablespoon Salt
  • 1teaspoon Garlic
  • 1teaspoon Onion
  • 1Tablespoon Black Pepper 1teaspoon Cayenne Pepper

Heat Cast iron Skillet – HOT Dissolve Spice in 1/2 cup oil
Dip Fish in oil & spice mix & blacken each side about 2 minutes

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Category: Recipes

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