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Sheepshead Recipes?

HookHook Posts: 7 Greenhorn
Hello!
Looking for some tasty ways to prepare Sheepshead.

Thank you!
Give a man a fish and he will eat for a day. Teach him how to fish and he will sit in a boat and drink beer all day. ~Author Unknown
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Replies

  • ruskinredneckruskinredneck Posts: 1,121 Officer
    Baked Sheepshead from http://localsseafood.com/2010/10/sheepshead-recipe/
    2 medium sheepshead filets
    1/2 bunch parsley
    1 sm sweet onion
    1 sm bell pepper
    1 c white wine
    1 c water
    salt & pepper to taste
    Preheat oven to 400 degrees and butter a baking dish just big enough for two filets. Chop half a bunch of parsley and a small sweet onion, julienne a small bell pepper and scatter all over the fillets in the pan. Pour a cup of white wine and a cup of water over the fish; add salt and pepper to taste. The liquids should nearly cover the fish. Cover the fish with buttered parchment paper. Cook, basting occasionally, for 15-18 minutes depending on the thickness of the filets, or until fish is cooked through. To make an optional lemon sauce, strain liquid from the pan. Make a roux by cooking flour in butter until it forms a smooth paste. Lower the heat and gradually add the fish broth to the roux, along with the juice of a lemon, whisking constantly as you add liquid until the gravy is the desired thickness. Plate the fish with some of the strained veggies and drizzle the gravy over it.

    This would be good served with rice but we enjoyed it with hot crusty bread to sop up the pan liquid.
  • HookHook Posts: 7 Greenhorn
    Thank you! Just what I was looking for.
    Give a man a fish and he will eat for a day. Teach him how to fish and he will sit in a boat and drink beer all day. ~Author Unknown
    [SIGPIC][/SIGPIC]
  • ruskinredneckruskinredneck Posts: 1,121 Officer
    Here's another one that I like. Can't remember where I got it though. My apologies if it was copied from someone on the Forum.

    Herbed Sheepshead Parcels

    4 sheepshead fillets, from 1 1/2-2 lb fish
    1 small onion, chopped
    ¼ cup olive oil
    4 tablespoons lemon juice
    2 tablespoons chopped parsley
    salt and pepper to taste

    Preheat oven to 400 degrees. Place each fillet on a lightly oiled square of foil about twice as large as the fish. Sprinkle each fillet with a quarter of the onion, oil, lemon juice, parsley, salt and pepper. Fold up foil squares and seal edges together. Place foil packages on baking sheet and bake for 25 minutes. Serve hot directly from foil packages. Good with wild rice. Serves 4.
  • HookHook Posts: 7 Greenhorn
    Here's another one that I like. Can't remember where I got it though. My apologies if it was copied from someone on the Forum.

    Herbed Sheepshead Parcels

    4 sheepshead fillets, from 1 1/2-2 lb fish
    1 small onion, chopped
    ¼ cup olive oil
    4 tablespoons lemon juice
    2 tablespoons chopped parsley
    salt and pepper to taste

    Preheat oven to 400 degrees. Place each fillet on a lightly oiled square of foil about twice as large as the fish. Sprinkle each fillet with a quarter of the onion, oil, lemon juice, parsley, salt and pepper. Fold up foil squares and seal edges together. Place foil packages on baking sheet and bake for 25 minutes. Serve hot directly from foil packages. Good with wild rice. Serves 4.

    More is better, thank you!
    Give a man a fish and he will eat for a day. Teach him how to fish and he will sit in a boat and drink beer all day. ~Author Unknown
    [SIGPIC][/SIGPIC]
  • Kill N TimeKill N Time Posts: 481 Deckhand
    They make one of the finest fried fish sandwiches you will ever eat! Lightly coat in oil and bread crumbs and then cook until golden brown. Add lettuce, onion, tarter and a squeeze of lemon juice on your favorite bun or roll and enjoy!
  • FlashFlash Posts: 11,211 AG
    Can't beat them fried, but have a friend that cuts them, wraps them in saran wrap and microwaves them.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • ruskinredneckruskinredneck Posts: 1,121 Officer
    Ceviche!

    put the fish chunks in a bowl and squeeze fresh limes over it. i use about 2 limes per cup of fish. add a good amount of salt and if you want a clove or 2 of garlic.
    note: the salt and garlic are optional, best done if making it at home, but i usually make the salsa at home and do the fish on the boat with FRESH fish...i mean still flipping! so i don't have those ingredients handy.

    salsa:
    take the seeds out of the tomatoes as best you can, just squeeze them over the garbage, this prevents too much liquid in the salsa. dice them as fine as you can get them. finely dice the onion and add to the tomatoes. i find a 50/50 mix of tomatoes to onion works great. if you like less onion...alter to your taste. FINELY mince the jalepeno pepper (don't touch your eyes after) and add it. i find a single large pepper works good for a 6cp batch of ceviche. if you use hotsauce instead of the pepper, make sure it's a GOOD sauce. not some vinegary crap like Tobassco. theRing of Fire Hot Sauce is my favorite.

    dice up fresh cilantro, a good amount. some people don't like cilantro so adjust it to your taste. i usually do about a half handfull, add some and mix it all together then let it set and the flavors mix before adjusting it. and add a clove or 2 or fresh garlic and add to the mix. squeeze one fresh lime over the mixture and drizzle a little olive oil, maybe 2 tblspoons or so, and add a good pinch of salt and black pepper. mix well and let it set in the cooler or fridge for a few hours to mix all the flavors. shake or stir occasionally.
  • Beginner's LuckBeginner's Luck Posts: 323 Deckhand
    Fillet, remove the bloody meat, coat in butter or olive oil, season liberally with Zatarain's blackened seasoning, grill on tin foil til done. As always, don't overlook! It's a little spicy, depending on how much seasoning you use, but it is delicious!
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