McClane’s Fish Buyer’s Guide: California Sheephead — (A) Flavor: mild (B) Texture: coarse (C) Flake: small (D) Fat Content: low (E) Odor (Raw): mild (F) Color after Cooking: off white (G) Cooking Methods: poach or steam
Posted by Santa on August 16, 2006
Sheephead — I love Sheephead! Next to Lings it was the primary fish I sought when diving around Santa Barbara Islands. Good white meat. Here's a recipe you can try, besides cooking it anyway you would normally cook fish, it's really versatile. Good luck
Sheephead/Lobster Newburg Surprise
This dish will fool the experts since boiled or steamed sheephead has a taste very similar to lobster or crab. The steamed meat when cold may be eaten with cocktail sauce like lobster. Keep your guests guessing.
Ingredients:
• 1 Sheephead
• 1 can Aunt Penny's White Sauce
* 2-inch cube cheddar cheese
* 2 jiggers white wine or unflavored brandy
* 1 dash Worcestershire Sauce
* 2 dashes soy sauce
* Cracker crumbs
Preparation/Cooking:
• Steam the sheephead 10 to 15 minutes to soften the meat.
• Remove the meat from the bones and cut into 1-inch cubes.
• Combine the white sauce, wine, Worcestershire Sauce and soy sauce in the top of a double boiler and melt cheese into it.
• Place the fish cubes in a baking dish and pour the sauce over them. Sprinkle liberally with the cracker crumbs to keep the moisture in.
• Bake in preheated oven at 350°F for 20 to 30 minutes, depending upon the size of the sheephead.
Posted by Santa on August 16, 2006
Sheephead — I love Sheephead! Next to Lings it was the primary fish I sought when diving around Santa Barbara Islands. Good white meat. Here's a recipe you can try, besides cooking it anyway you would normally cook fish, it's really versatile. Good luck
Sheephead/Lobster Newburg Surprise
This dish will fool the experts since boiled or steamed sheephead has a taste very similar to lobster or crab. The steamed meat when cold may be eaten with cocktail sauce like lobster. Keep your guests guessing.
Ingredients:
• 1 Sheephead
• 1 can Aunt Penny's White Sauce
* 2-inch cube cheddar cheese
* 2 jiggers white wine or unflavored brandy
* 1 dash Worcestershire Sauce
* 2 dashes soy sauce
* Cracker crumbs
Preparation/Cooking:
• Steam the sheephead 10 to 15 minutes to soften the meat.
• Remove the meat from the bones and cut into 1-inch cubes.
• Combine the white sauce, wine, Worcestershire Sauce and soy sauce in the top of a double boiler and melt cheese into it.
• Place the fish cubes in a baking dish and pour the sauce over them. Sprinkle liberally with the cracker crumbs to keep the moisture in.
• Bake in preheated oven at 350°F for 20 to 30 minutes, depending upon the size of the sheephead.