Difficulty Level:


Cooking Time:

30 min

Serving Size:

Services 2


  • 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


  • Combine the salt and dry spices (first 6 ingredients).
  • Score the skin and season the fish on both sides. (Save extra seasoning, if any, for another use.)
  • In a nonstick skillet, add 2 tablespoons ghee and 2 tablespoons oil over medium heat.
  • Add the fish, skin side down, and sear until skin is beautiful and crispy –  about 3 minutes, then flip over.
  • After 2 minutes, add the last tablespoon of ghee and about a teaspoon of yuzu juice.  Let cook for a couple minutes more until fish is cooked through; do not let it dry out.
  • Remove fish from pan and set aside.

For the salad:

  • Make sure all veggies are rinsed and dried.
  • Char the corn on the cob over open flame or in hot cast iron skillet; carefully cut kernels off with sharp knife.
  • Quarter baby radish.
  • Thinly slice red onion.
  • Once fish is removed from pan, add in your salad mix for about 30 seconds.

The Plate Up:

  • Add your wilted salad to your dish of choice.
  • Top with fish.
  • Drizzle any remaining liquid from the pan over your fish; olive oil also works nicely.
  • *optional* Grate fresh Parmesan cheese over dish.