Photo from Chef Keema Johnson

Originally Posted On: https://clearvisioncharters.com/sheepshead-recipe/

Notes from Chef Keema: I thought it would be really fun to break out the cast iron, and go to work on this traditionally fried or grilled fish. I know that Sheepshead is Captain Rick’s favorite fish to eat, so I decided to go for a fresh, light, early summer treat. As always, Keep it Tasteful!

Blackened Sheepshead with Wilted Arugula Salad

Things to Gather Up and Prepare:

• 1 tablespoon dark chili powder
• 1 tablespoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon coarse sea salt
• 1 teaspoon dried thyme
• Cayenne Pepper (to taste)

• • 2 filets of Sheepshead, skin on
  • 3 tablespoons ghee (or clarified butter);
  • 2 tablespoons grapeseed oil
  • Yuzu Juice (or combine the juice of 1 lemon and 1 lime)
  • Arugula
  • Corn on the Cob (charred over open flame or in cast iron)
  • Baby Radish
  • Red Onion
  • Parmesan Cheese (if desired)

Now…  Let’s Get Cooking

• • Combine salt and other dry spices (first 6 ingredients) into a seasoning mixture
  • Score the skin and season fish on both sides of the fillet (save extra seasoning, if any, for other uses)
  • In a non-stick skillet, combine 2 tablespoons of ghee (or clarified butter) and 2 tablespoons grapeseed oil, and place over medium heat
  • Add the fish skin side down, and sear until skin is a beautiful bronze color and crispy (this takes approximately 3 minutes), then flip the fillet
  • After 2 minutes add the last tablespoon of ghee and a teaspoon of yuzu juice
  • Carefully allow the fish to cook through, keeping in mind that overcooking may dry the fish out
  • Remove fillets from pan and set aside to cool slightly

For the salad:

• • Rinse and fully dry all veggies
  • Char the corn on the cob over open flame, or in a hot cast iron skillet; carefully cut kernels off the cob with sharp knife (you do not want the corn torn from the cob, as the kernel cause a poor texture)
  • Quarter baby radish.
  • Thinly slice red onion
  • Place the salad mix into the still hot, emptied fish pan for about 30 seconds.

Now…  The Plate Up:

• Add your wilted salad to your oval shaped, concave dish of choice
• Top with Sheepshead fillets (crispy, bronze skin side up)
• Drizzle any remaining Yuzu juice from the pan over your fish (slightly warmed olive oil also works nicely)
• If you really want to jazz it up, grate fresh Parmesan cheese over the dish