Cusk Marinated and Grilled
- juice of 2 lemons
- olive oil, equal amount as the lemon juice
- 3 cloves fresh garlic, chopped
- 2 dashes black pepper
- 1 - 1 1/4 lbs cusk, cut into serving-size pieces
- Squeeze the juice of lemons into a measuring cup. Add an equal amount of olive oil. Add the garlic, salt, and pepper. Stir well.
- Rinse the cusk under cold water and pat dry. Place the cusk pieces in a single layer in the bottom of a baking dish. Pour the marinade over the fish, cover, and refrigerate for at least one hour. Grill the fish on medium-high heat. Baste cusk with marinade.
- Cooking time is as follows: The thin end of the cusk, grill approximately 2 minutes per side. The thicker end of the cusk grill 4 to 5 minutes per side.
Cusk is one of those locally caught fish that we have been selling since I can remember. Always considered a chowder or stewing fish because of its firm white flesh, we have discovered it's a great fish to grill because it will not fall apart. Its mild flavor accepts marinades well, so experiment! Cusk also works well in tacos or any dish requiring a firm fish. Recipe from: Harbor Fish Market, Seafood Recipes from Maine Nick Alfiero, Rian Alfiero, Kathleen Alfiero
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