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
Tried this recipe?Let us know how it was!
I am sitting in front of a plate of grilled cusk right now! We caught it on Platt’s Bank yesterday. So delicious!
The cusk grills really well. When cooked, it becomes firm and would be perfect for tacos.