Sheepshead

[Nsearch]

Got 6 fatties off the Howard Franklin on Sun.....need to cook 'em up!! Any suggestions? TIA!

[ROCK BOTTOM]

Steamed, baked, broiled, grilled - tryed any of these?

If they are fileted, rub with garlic and cayenne, pat o'butter, broil, salt to taste

Also, wrapped in foil with onions, garlic, Scotch Bonnet peppers cut in half, butter, grill until steamy, salt to taste.

Zz

[ROCK BOTTOM]

You can also wrap the filets in cheeseclothe and boil in crab boil to make artificial crab meat

Zz

[lionfish]

this is simple and bakes up real good, it's even better with king mac.

1 large onion, sliced into rings

1 large tomato, sliced

2-3 limes(depending on size), sliced(or fresh lime juice)

2-3 lbs of sheepie, king mac or spanish mac boneless fillets

some olive oil or butter

your favorite seasoning, rub or just salt and pepper, i prefer tony chacherie's

foil

wash the fillets and check for bones, scales, remove dark flesh,etc...
dry the fillets, brush with oil or butter. sprinkle liberaly with seasoning. spread onion out in a layer on a piece of foil at least three times as big as the fillets. lay one fillet on top of the onion and cover with tomato. lay on another fillet and cover with lime(or sprinkle with fresh lime juice). wrap foil to form pouch and bake in a 350 deg oven or grill for about 30-40 minutes depending on fillet thickness or grill temperature . remove from oven and unwrap carefully, serve with cajun rice or grilled sweet potato's


enjoy

Leo

p.s. at least two members of this board have tried this and so far all comments have been positive
:D :D

[HDrider]

I can attest to this, Leo fixed this dish with King Mac for me and my wife and a few other friends a couple years ago and it is killer. He could easily be a gourmet chef he has many great recipes!

[lionfish]

around here gourmet means tiny portions of over-priced pretty food.

I just like to eat so i learned to cook, one look at me will prove that LOL!

heck, fredt's wife could out-cook me with one hand tied behind her back. I'm still just learnin

Leo;)

[Nsearch]

Thanks guys......I'll be giving lionfish's recipe a shot tomorrow night........will post back here afterwards with the responses I get. This board kicks @ss!!

[Vin]

Check out the thread re: pork chops for the spice mix.

my O2: fresh fish is all about the fast saute.

Fish:
If the oil is hot - you can just flash the fish. W/O over cooking.

Side:
Serve w/ grits or peas and rice and pan fried greens or broccllie rabbi, collard greens kale etc. (oil+ garlic+ white wine+ s&p).

Sauce:
keep it clean- garlic- oniion dice - (a little acid)- lemon- tomato- white wine- dash of butter and you can't screw the meal.

Simple chemistry. think about colors - flavors - and what will ballence well! protien, strach, greens.

Remember less is more with fresh fish! Cooking is all about trial and error. There are those who read recipes and those who create! If you fu#@#$*ck! it up- dump it and start over.

Bon app!



Vin

[HDrider]

NsearchOFfish,

Did ya try Leo's sheephead creole?

Tell us how it was.

[Reel Cracker]

Did you get the sheeps diving or fishing ? How many were there ?

[x-ring]

Made the creole. It was good even if i did over do it with the tony chacherie's. Ate it all myself :)

[lionfish]

did you use?

tony's can be a bit over-powering if you get carried away with it

glad you enjoyed it

Leo

[x-ring]

I used sheepshead and probably overdid the Tony a little. I forgot to brush on the oil or butter but it still turned out good. I also made some garlic butter that i drizzled on it. It was very good.