I have the filets from the sheepshead we caught over the weekend. Have always heard how fantastic they taste and don’t want to ruin it when we enjoy it this weekend. Any suggestions on best ways to cook him?
Vinman
19.5 Triumph, 115 HP Honda
“Every saint has a past, every sinner a future”
Take a Glass Type Baking dish
Wipe with Olive Oil
Lay In Fillets
Cover with Cream of Mushroom Soup mixed with half a cup of white wine
Salt Pepper Lemon Slices on top and Bake
350 20 to 25 minutes
You can add Fresh Shroom, bay scallops shrimps,etc…
Great for any fish
Brian
Woodfloats?
BSB that sounds great. Similar to what we do with chicken except we saute the chicken with chopped onions before adding the shroom soup & wine, then simmer and serve over rice.
It ain’t no mystery…this beer’s history!
Thanks, BSB. Dumb question, but if you add shrimp to the meal, when do you add them? Mixed right in at the beginning? Any shrimp cooking I’ve done has been of the “get them pink and eat 'em” variety.
Vinman
19.5 Triumph, 115 HP Honda
“Every saint has a past, every sinner a future”
I’m sure you already know a lot of this, Vin, but I’m going to say it anyway for those in the future that won’t know …
Take this step with any fish you want to cook
First, fillet your fish and remove all bones and skin. Wash the fillets the best you can to remove residual blood and scales. Let fillets soak overnight (12-16 hours) in semi-salty (Kosher or Sea salt) water in the fridge (this seems to draw impurities out of the meat).
When you’re ready to cook, fire up the grill while the grill is heating up, re-wash and dry the fillets.
Coat one side of the fillet with a very thin layer of butter.
Next sprinkle on some Everglades Seasoning, either the “Heat” (Red & White container) or original (Green & White container) flavor (only place I’ve found Everglades up here in SC is at Publix), being careful not to use too much for there is a lot of salts in this seasoning.
Add some lemon pepper or plain black pepper to taste.
Then place fillets on a piece of alum. foil and make a packet out of it to seal in all spices, add a pat of butter then close it all up (best to do fillets separately in each packet). Finally, place packet(s) on grill… depending on how thick the fillets are, cooking time is between 8-12 min. no flipping required.
Additional info:
I have heard soaking in buttermilk works well also.
For an extra spicy version of this, use plain black pepper and some Louisiana Cajun spice made by Badia (only place I’ve found Badia is at Kash-n-Karry). Do the same to both sides, wrap & cook as detailed above enjoy!!!
it’s my Wife’s fault we HAVE to fish now!!!
Thanks, LC. If it helps, I’ve seen a Badia section at Bi-Lo. I am going to thaw the fillets and soak them tonight as you mentioned.
My first taste of sheepshead and I want to enjoy it for all its worth!
Vinman
19.5 Triumph, 115 HP Honda
“Every saint has a past, every sinner a future”
quote:
Originally posted by VinmanThanks, LC. If it helps, I’ve seen a Badia section at Bi-Lo. I am going to thaw the fillets and soak them tonight as you mentioned.
My first taste of sheepshead and I want to enjoy it for all its worth!Vinman
19.5 Triumph, 115 HP Honda
“Every saint has a past, every sinner a future”
The only thing about Sheepshead that will dissappoint you is that there won’t be enough … it is VERY VERY good … you might actually give up Redfishing in search of Sheeps … naaaaaa … that won’t happen … 
it’s my Wife’s fault we HAVE to fish now!!!
I don’t keep the reds anyway unless I gut hook a slottie then I’ll keep another to round out a meal. I prefer the fight over the flavor! Thanks for the advice as I will utilize your recommendation on a future feast!
Vinman
19.5 Triumph, 115 HP Honda
“Every saint has a past, every sinner a future”
Man ya’ll got me hungry. Anybody ever tried blackening sheephead? Just a thought…
19’ Tidewater Bay
150HP Johnson
1542 Duracraft
40HP Johnson
Thanks, BSB. Enjoyed these last night with my sis and bro-in-law in town. A tasty fish to be sure!
Ridge, my brother had it blackened at a restaurant downtown and loved it. I love blackened anything, but didn’t want to exceed the flavor of the fish. But if we land another pig sheeps I’ll definitely give that a go!
Had wahoo steaks on the grill from sellsfish’s new place in Summerville to compliment the meal. He lined me up right and it too was delicious. Go say hello. His place is nice and well stocked with a fine assortment of fish & more!
Vinman
19.5 Triumph, 115 HP Honda
“Every saint has a past, every sinner a future”
Glad you tried it and enjoyed
Woodfloats?