Matecumbe Dogfish with Coconut Rice | Simple & Vibrant

As anyone who’s ever cruised into the Florida Keys knows, the moment that turquoise water starts to sparkle and the island bridges stretch out before you, you can almost taste what’s coming next, your favorite fish house stop on Lower Matecumbe Key. Maybe it’s a grouper sandwich or blackened redfish, best enjoyed with a salty breeze and a cold drink in hand.

Nothing says “Keys” quite like the bright, sunny combo of fish, lime, and coconut. So, imagine this: perfectly broiled fish with tomatoes, capers, and limes laid over fluffy coconut rice, finished with a fresh squeeze of citrus. Simple, vibrant, and pure island magic.

An email from Chatham Harvesters' fish share members with a photo of his version of Matecumbe Fish sent me spinning back into those daydreams of long drives south, hot sandy beaches, and the colorful locals (sound familiar, Cape Codders?). He shared his twist on a classic Keys-inspired dish, swapping in broiled dogfish. Thank you Rob!

Who would’ve thought? Turns out, this flaky white fish takes on the sauce like a pro. The result is a light, bright, flavor-packed dish that bridges my favorite islands: the Keys and Cape Cod.

Matecumbe Dogfish with Coconut Rice

INGREDIENTS 

FOR THE RICE 

• 1 cup Jasmine or Basmati rice

• 1 cup coconut milk 

• 1 cup water

• 1/8 cup coconut, grated 

• 3 Basil leaves, chopped

• 1/2 tbsp Coconut oil

• 1/2 tsp Salt 

FOR THE FISH AND VEGETABLE SAUCE

• 1/2 - 1 lb Dogfish

• 1/2 cup olive oil

• 4 ounces of capers, drained

• 1/2 cup fresh chopped basil 

• 2 shallots, chopped

• 2 tomatoes chopped

• Juice of 1 lime

• 1/2 Spanish onion, chopped

• Salt and Pepper

• 1/2 lime

DIRECTIONS 

VEGETABLE SAUCE  

• Add olive oil, capers, basil, shallots, tomato, lime juice, onions, and 1 teaspoon of salt and pepper each 

• Stir and combine

• Refrigerate until ready to use, at least one hour and up to overnight

FOR THE RICE

• In a saucepan on medium heat, add s bit of the oil and all the rice. 

• Add grated coconut 

• Pour in 3/4 cup  ( reserve 1/4 cup for garnish) of the coconut milk and the water,

• Bring to a boil. 

• Cover and reduce the heat, simmer 15-20 minutes 

• Remove from the heat and let sit without a lid

FOR THE FISH 

• Position the oven rack at least 4 inches from the broiler.

• Preheat the broiler

• Place fish on a baking sheet, salt and pepper

• Place under the broiler, and cook until done on one side, appr. 3-4 minutes, depending on thickness, 

• Remove from the broiler and carefully flip the filet,

• Top each filet with the vegetable sauce

• Return to the broiler, cooking 3-4 minutes or until done. The fish's internal temperature should be 145 degrees when done. 

PLATING 

• On a platter, place the rice,  add the remaining coconut milk, a squeeze of lime,

  and basil 

• Remove the fish from the broiler 

• Top with the fish and serve immediately

Shareen Davis is the Marketing and Sales Manager for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.