Yesterday we had fresh
sheepshead a subtropical local fish purchased from
Shelly's Seafood in
old Homosassa. The image above for the fish was
borrowed from the FDA site. Sheepshead diet consists primarily of crustaceans and mollusks and they have a mouth full of teeth to attest to that. I cut the fillets to fit in the pan, sprinkled them with dried cumin and dried chipotle pepper. While those rested I sauteed half a white onion in some butter. I pushed the onion to the sides of the pan and added in the sheepshead fillets.
When the fillets were brown on one side I turned them over and sprinkled them with a generous amount of freshly chopped cilantro. I poured in some fresh grapefruit juice, about 2/3 cup, and sprinkled in a little brown sugar. I cooked the fillets till a fork inserted in the thickest portion went in easily. Oh my the grapefruit and brown sugar really made this dish, even the onions were tasty this way. Somehow I neglected to take a photo of the finished fish; the photo above is before I turned them over or added the grapefruit and sugar. You'll just have to take my word for how good sweet and tangy sheepshead is. I served the fish with some rice and broccoli. I spooned the onions and juices over the rice. Thanks for reading and for all your comments.
Sheepshead is SUCH an unfortunate name. It is still giving me the shudders. And grapefruit or lime are the making of many a dish.
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ReplyDeleteI take your word for how good it was! : ) Ummm, I can't tell which part of the fish looks like sheep head though. it looks a pretty fish with a pinched tail to me! : )
ReplyDeleteHi Elephant's Child, thanks, yes, the fish is lovely to see, such a crazy name.
ReplyDeleteHi Midori, thanks, the fish looks like a sheepshead from the front but I didn't post a photo from that direction; has a rather rounded and narrow stance.
sounds very yummy though the name of the fish might put me off ;^)
ReplyDeletelooks delicious, but I will agree with the others about the name. I wonder if they call it that when served in a restaurant...
ReplyDeleteSounds awful, but looks yummy!
ReplyDeleteI have never tried grapefruit juice in my cooking. Sounds intriguing.
ReplyDeleteLinda, I love fish, but have never had Sheepshead. The way you cooked it sounds delicious.
ReplyDeleteI think you could cook any fish this way. I will suggest it to the cook.
ReplyDeleteOh goodie, a new way to cook fish. Since I eat it several times a week, I needed that...though I don't get sheepshead around hear. But I'm sure other fish will come out similar tasting.
ReplyDeleteOh my lord, they look delicious and your recipe sounds wonderful! I'm envious of your ability to have fresh fish so often... my favorite thing...
ReplyDeleteThat sounds so good. I have some catfish filets that I was wondering how to cook tonight. I'm going to try your method. thanks!!
ReplyDeleteI did this with that catfish and it was good. I did mine over wilted (well cooked) kale, chard and spinach with onion and garlic, I added a splash of oj and used agave over sugar. My husband loved it!! Thanks for the great inspiration!
ReplyDeletethanks everyone, glad you are inspired by my cooking experiments. Ha.
ReplyDeleteHi Jen, thanks, it's amazing how the addition of unlikely ingredients blend to make something so delicious. I have some agave I keep forgetting about in the cabinet. I did use organic rough textured brown sugar I think it is. Your's sounds delicious. I have used oj before too.