Dogfish with Citrus Parsley Sauce

At the 3rd Annual Chatham Harvesters SeaFest, Chef Gavin Smith—widely known as The Food Minded Fellow—brought his passion for sustainable, locally sourced seafood to the table with his vibrant Dogfish with Citrus Parsley Sauce. Chef Smith’s culinary philosophy celebrates community, seasonality, and respect for the ocean—values that align beautifully with Chatham Harvesters Cooperative’s mission to support small-boat fishermen, preserve Cape Cod’s fishing heritage and provide local and abundant seafood to the community. His bright, herb-forward sauce with a touch of citrus perfectly complements the mild, meaty dogfish, showcasing how thoughtful preparation can transform underappreciated local catch into an elegant, crowd-pleasing dish.

Dogfish with Citrus Parsley Sauce

Brine

Ingredients:

• 1/4 cup salt

• 1 Tbsp sugar

• 1 qt (4 cups) water

• 1 lemon (juiced, zest reserved for garnish)

• 1 lime (juiced, zest reserved for garnish)

• 2 tsp champagne vinegar

Directions:

1. In a medium pot, heat 2 cups of the water, salt, and sugar over medium heat, stirring until dissolved.

2. Remove from heat. Stir in lemon juice, lime juice, vinegar, and remaining 2 cups cold water.

3. Refrigerate until cold.

Dogfish

Directions:

1. Place filets in a high-sided dish and cover with the cold brine. Refrigerate 45 minutes–1 hour (do not over-brine; it’s acidic).

2. Remove filets from brine and dry completely (ideally on a rack in the fridge).

3. Preheat oven to 400°F.

4. Pat filets dry again with a clean paper towel.

5. Lightly oil a baking sheet (line with parchment for easier cleanup).

6. Arrange filets with space around each piece. Season with salt, pepper, and optionally a sprinkle of smoked paprika.

7. Bake 7–10 minutes, until fish is cooked through and begins to flake.

Parsley Citrus Sauce

Ingredients:

• 1 bunch parsley (leaves only)

• 2 cloves garlic, minced

• Juice + zest of 1 lime

• Juice + zest of 1 lemon

• Juice + zest of 1/2 grapefruit

• 2 Tbsp honey

• 1/4 tsp salt

Directions:

1. Combine all ingredients in a blender. Blend until smooth and parsley is finely broken down.

2. Taste and adjust seasoning (more salt, acid, or honey if desired).

To Serve

• Spoon parsley citrus sauce over warm dogfish.

• Garnish with reserved citrus zests.