ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Dogfish on Late-Summer Caponata

Photo: Brian Woodcock; Styling: Claire Spollen

Hands-on time 20 mins
Total time 45 mins

Serves 4 (serving size: 1 fillet and about 1 cup caponata)

Sustainable Choice. For an alternate preparation, Seaver recommends placing the caponata and fillets in a baking dish and baking low and slow at 275° for 20 minutes or until desired degree of doneness.


  • 1 small fennel bulb with stalks
  • 2 1/2 tablespoons olive oil
  • 3 tablespoons slivered almonds
  • 2 cups (1/4-inch) diced peeled butternut squash
  • 1 1/2 cups chopped onion
  • 1 cup diced celery
  • 5 garlic cloves, minced
  • 1 poblano chile, diced (about 3/4 cup)
  • 3 cups chopped tomato
  • 1/2 cup golden raisins
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon salt, divided
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 4 (6-ounce) dogfish fillets
  • Cooking spray

Nutrition Information

  • calories 429
  • fat 15.7 g
  • satfat 2.3 g
  • monofat 8.9 g
  • polyfat 3 g
  • protein 35 g
  • carbohydrate 40 g
  • fiber 7 g
  • cholesterol 136 mg
  • iron 3 mg
  • sodium 309 mg
  • calcium 135 mg

How to Make It

  1. Remove fronds from fennel bulb; finely chop fronds to measure 2 tablespoons. Remove stalks and tough outer leaves from fennel bulb; discard. Finely chop bulb to measure 3/4 cup. Reserve remaining bulb for another use.

  2. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add almonds; sauté 2 minutes or until toasted. Add chopped fennel bulb, squash, and next 4 ingredients (through poblano); cook 5 minutes. Add tomato, raisins, vinegar, and 1/8 teaspoon salt; cook 15 minutes or until squash is tender, stirring occasionally. Remove pan from heat; cool slightly. Stir in cilantro and lemon juice.

  3. Preheat grill to medium-high heat. Sprinkle fillets with remaining 1/8 teaspoon salt. Add fillets to grill rack coated with cooking spray; grill 3 minutes. Turn and grill 2 minutes or until desired degree of doneness. Place 1 cup squash mixture on each of 4 plates; top with fillets. Sprinkle with chopped fennel fronds.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit