Baking Bread at Home

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Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: Chef K

Ingredients

Sheepshead may look a little on the scarier side of fish but it has a very delicate taste.  I got these delicious swimmers from Captain Rick (ClearVision Charters), based out of Louisiana.   

  • 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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nutrition

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  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

For the Sheepshead
  • 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.00000000000
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

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

People Who’ve Made This

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