Article by Christine Budd
Grilled Sheepshead
Equipment:
Cast Iron Skillet
Ingredients:
2 sheepshead fillets
2 tbsp Olive Oil
Salt and Pepper to taste
Garlic Butter:
3 tbsp Butter
2 tsp Dried Parsley
2 cloves Garlic minced
Lemon cut into wedges
Directions:
Heat up the grill to 500°F and place the cast iron skillet in the grill to heat up.
While the grill is heating up, fillet the fish, if needed. Pat dry and sprinkle with salt and pepper.
Once the grill is up to 500°F and the cast iron is hot, reduce the temperature of the grill to 425°F and pour in the olive oil and the place the fish in the skillet. **You may have to wait a couple minutes for the skillet temperature to come down.**
Close the grill and allow to cook 2-3 minutes each side. You will see the sides of the fish start to turn while and pull away from the cast iron. That is how you know when to flip it. Don’t flip too early.
Flip the fish once and then continue to cook 1-3 more minutes, or until the fish has pulled up and white and flaky. The fish should be golden brown on both sides with a delicious crispy exterior created by the hot cast iron.
In a microwave safe container, melt the butter and add in the minced garlic and dried parsley. Stir and pour over the crispy fish, remove from skillet and serve.
Notes:
Stove top version: Using a similar method, heat up the cast iron in the oven at 500 degrees. Once it is brought up to temperature, remove it, place on burner. Heat the stove to medium high heat and pour the olive oil in the cast iron. Place the fish in the hot cast iron and cook for 2-3 minutes using the same method as grilling. Flip and then finish cooking for 1-3 minutes. Top with the garlic butter.
Storage: If you have leftovers, keep them in an airtight container in the refrigerator for one or two days. Move the cooked fillets to the freezer if you have too much and use it within one or two months.
Clean, fillet and freeze extra fish if you’ve caught too much for one meal. Make sure to use airtight containers or vacuum-sealed packaging.
Fish Tostadas Baja Style
Ingredients:
1 pound mahi
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon ground sumac (can substitute lemon zest, lemon juice or vinegar)
1 tablespoon flour (use white rice flour for gluten free)
1/2 teaspoon kosher salt
5 corn or flour tortillas
High heat oil like canola or avocado
Toppings:
1 large mango, diced
1/3 cup radish, diced
1/4 cup cilantro, chopped
Finely shredded cabbage or coleslaw mix
Spicy Mayo:
2-3 tbsp mayonnaise
2 teaspoons sriracha or hot sauce
Directions:
Preheat oven to 450 °F. Spread the tortillas on a large baking sheet and brush or spray them with olive oil on both sides. Bake for 4-5 minutes and flip them, then baking another 4-5 minutes until golden brown. Remove from oven and cool - they should crisp up more as they cool.
Cut fish across the fillet, about ½ inch thick. In a small bowl, add spices with flour and toss fish strips to coat. Prepare a large plate with paper towels to drain your fish.
Chop mango, cilantro and radish for toppings. Stir together mayo and sriracha in another small bowl. Mix the spicy mayo into the coleslaw mix or keep them separate and just drizzle on top of the tostada.
In a large frying pan, add enough high heat oil to just cover the bottom of your pan. Heat oil over medium high until shimmering. A flick of water that sizzles can tell you if it’s ready. Add fish strips and fry for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes. Drain on paper towels.
Top crispy tostadas with a little bit of slaw or cabbage, fish, toppings, and then drizzle with spicy mayo.
Notes:
If grilling, omit the white rice flour and sprinkle seasoning mixture directly on the fish fillet. Preheat grill to 425-450 degrees and cook approximately 8 minutes for a 1 pound fish fillet.
Bigeye Tuna Stir-Fry with Sweet & Sour Sauce
Ingredients:
2 tbsp honey
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp chile garlic sauce
2 tsp light brown sugar
2 tbsp vegetable broth (or water)
2 tsp cornstarch
2 tbsp peanut oil
2 Thai chiles, finely chopped
2 garlic cloves, finely chopped
3/4-inch piece of ginger, peeled and finely chopped
4 shishito peppers, stemmed and thinly sliced
2 stalks baby bok choy, chopped (including leaves)
2 scallions, thinly sliced, (white and dark green parts separated)
3 oz shiitake mushrooms, thinly sliced
2 cups baby spinach (or coarsely chopped regular spinach)
1 cup shaved, peeled carrot
4 oz buckwheat noodles, cooked according to package directions
1 12-oz bigeye tuna steak, cut into very thin strips
Directions:
Whisk the honey, soy sauce, lime juice, vinegar, chile garlic sauce, and brown sugar in a medium bowl, stirring well to dissolve the sugar and honey. Set aside.
Whisk the vegetable broth and cornstarch in a separate bowl. Set aside and whisk again just before using.
Heat a wok (or deep skillet) over medium-high heat and add the peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.
Add the peppers and bok choy and stir fry 3 minutes. Add the white parts of the scallions and the mushrooms and stir-fry 2 minutes. Add the spinach and carrot and stir fry 1 minute.
Re-whisk the broth-cornstarch slurry and stir into the reserved sauce. Add the cooked noodles and tuna, tossing gently to combine until the sauce is slightly thickened and the tuna is medium-rare, 1-2 minutes.
Divide the wok mixture among 4 shallow bowls and garnish with the dark green parts of the scallions. Serve right away.
Taco Shrimp Lettuce Boats
Ingredients:
Shrimp:
16 oz shrimp (fresh or frozen)
1 packet taco seasoning
1/3 cup olive oil
Juice of 1 lime (about 2 tablespoons)
Boats:
8-9 lettuce leaves
7 oz cherry tomatoes
1/2 small onion, finely chopped
Yellow bell peppers, chopped
Cilantro
Lime Crema:
1 cup sour cream or Greek yogurt
Zest and juice of 1/2 lime
Directions:
Prepare the Shrimp:
In a bowl, combine the shrimp, olive oil, taco seasoning, and lime juice. Let marinate for 30 minutes.
In a large skillet over medium heat, sauté the shrimp for a few minutes on each side until cooked through.
Add the remaining marinade from the bowl to the skillet and stir until the shrimp are coated in the sauce.
In a bowl, combine the cherry tomatoes, onions, yellow pepper. Mix well. Season to preference.
Assemble:
Wash and pat dry the lettuce leaves.
Top with the cherry tomato salad, shrimp, and crema.
Garnish with lemon zest, ground pepper, and cilantro or parsley.
Additions: grilled corn, thin radish, smashed avocado, pico de gallo, shredded cabbage
Pan-Roasted Tilefish with Prosciutto, Lemon, White Wine and Capers
Ingredients:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce tilefish fillets
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 slices prosciutto, cut into strips
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley, plus whole sprigs for garnish
2 teaspoons capers
Juice of 1/2 lemon
Directions:
Preheat the oven to 375 degrees F.
Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the fillets in the flour.
Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
Return the skillet to the stove top and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately. §
