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Grilled katran is a dish made from shark (katran — the spiny dogfish of the Black Sea), which has become popular in coastal regions due to the availability of this boneless fish with its dense white flesh. The meat of katran tastes similar to sturgeon but requires marinating to soften its specific odor and add juiciness. Grilling helps maintain the shape of the firm pieces and gives them an appetizing crust.

Katran fillet (½ kg) is cut into portion-sized pieces 3 cm thick. For the marinade, mix soy sauce (150 ml), ketchup (150 ml), tkemali (150 ml, plum sauce), lemon juice (2 tbsp), dried parsley (2 tbsp), dried garlic (1 tsp), black pepper (1 tsp) and red pepper (½ tsp). Mix the marinade well, add the katran pieces and refrigerate for 5 hours. Then heat the grill, place the fish on the grate and grill for 14 minutes (7 minutes on each side) at slightly above medium heat. Serve with lemon juice and lemon wedges.

INGREDIENTS

• ½ kg katran fillet;
• 150 ml soy sauce;
• 150 ml ketchup;
• 150 ml tkemali;
• 2 tbsp lemon juice;
• 2 tbsp dried parsley;
• 1 tsp dried garlic;
• 1 tsp black pepper;
• ½ tsp red pepper;
• 1 lemon;
• salt.

PREPARATION

1. Cut the katran fillet into portion-sized pieces, 3 cm thick.
   
   
2. Make the marinade: soy sauce, ketchup, plum sauce, lemon juice, parsley, garlic, black pepper, red pepper.
   
   
3. Mix well, add the katran meat and refrigerate for 5 hours.
   
   
4. Then heat the grill and place the katran on the grate. Grill for 14 minutes, or 7 minutes on each side, at slightly above medium heat.
   
   
5. Serve with lemon juice.