Over at Saltwater Mecca, we love a good fish dinner. There is nothing better than getting home after a stellar day of fishing and cooking up a fresh catch.
Today we’ve gathered our favorite sheepshead recipes for every flavor and style out there!
Sheepshead are just as deliciously fun to cook as they are to catch.
Check out our top 3 favorite sheepshead recipes below!
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Table of Contents
Baked Sheepshead Recipe
These Sheepshead Foil Packs with Lemon and Garlic Butter are easy 15-minute crowd-pleasers that make no mess in the oven. Keeping this simple recipe on hand for a hectic workweek is a fantastic way to put a restaurant-quality dinner on the table, without any of the dirty dishes.
Ingredients
- 4 Sheepshead Filets (6-8 ounces each)
- 4 18-inch Tin Foil Sheets
- 4 tablespoons Butter
- 2 cloves Garlic
- 1 Medium Lemon
- Salt (to taste)
- Ground Black Pepper (to taste)
Cooking Instructions
- Preheat the oven to 400 degrees Fahrenheit, and lay foil strips flat on your prep surface. Finely dice the garlic, and cut the lemon into thin wedges. Take the butter and rub it against the surface of each of the foil strips, creating a nonstick surface. Then cut the butter into four equal pieces, and your prep work is done.
- Salt and pepper each sheepshead filet to taste, and place one in the center of each foil strip. Sprinkle the diced garlic evenly among the four filets, and place three or four lemon strips on top of each. Place one piece of butter in the center of each, and fold the foil over while pinching in the sides.
- Once the foil is folded over, work your way around the perimeter of each to crimp the sides and ensure a tight seal. Place the foil packs on the middle rack of your preheated oven, and let cook for 10-12 minutes. Check to ensure the fish is cooked through, and add back to the oven if needed to finish.
Tips From The Chef
Vegetables also make a great addition to these foil packs, with asparagus, squash, and zucchini being three of the best options.
Simply add washed and cut veggies to the foil packs before sealing, and double the amount of butter. Parchment paper can be used in a pinch, though it is tougher to keep sealed.
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Grilled Sheepshead Recipe
This tropical Teriyaki Pineapple Grilled Sheepshead with Mango Salsa is bright and fresh, taking influence from the islands of Hawaii and beaches of Mexico. This fantastic summertime recipe is sure to be a hit at your next barbecue and works great when served “poke style” over sushi rice.
Ingredients
- 4 Sheepshead Filets (6-8 ounces each)
- 2 cups Teriyaki Sauce (Soy Vay “Island Teriyaki” if possible)
- 1 Large Ripe Pineapple
- 2 Ripe Mangoes
- 1 Small Red Onion
- 1 Jalapeno
- 1 Lime
- ½ cup Cilantro
Cooking Instructions
- The first step to this island-inspired recipe is a quick and easy marinade using a store-bought sauce. Simply combine 2 cups of your favorite Teriyaki sauce (Soy Vey “Island Teriyaki” works especially well for this recipe) with the sheepshead filets and let sit in a bowl, plastic bag, or covered container for one hour.
- While waiting for the fish to marinate, turn the grill up to medium / high heat, and cover. If using charcoal, add just enough to cover the bottom of the grill, without piling too high. Preheat to 350 degrees Fahrenheit, and open the lid once desired temperature is achieved.
- Make cuts top to bottom down all four sides of the pineapple, leaving only the core intact. Set the center core aside and individually lay the pineapple slices flat side down, and make a horizontal cut ½ inch up from the bottom. The result will be four ½ inch planks of pineapple flesh that are flat on both sides.
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- Lightly glaze the planks with Teriyaki on both sides, and place them on the grill, allowing them to cook for five minutes without turning. Once the pineapple planks have a slight char, add the marinated sheepshead by placing one filet on top of each slice. Cover and cook for 10 – 15 minutes, or until tender.
- Carefully remove the pineapple planks from the barbecue so that the sheepshead filets stay resting on top. Let cool, and prepare the salsa. Dice the onion, cilantro, and jalapeno, and cut the mangoes into ¼ inch cubes. Combine in a bowl, add the juice of one whole lime, and mix until fully incorporated.
- Serve the sheepshead filets on top of the pineapple planks, and add spoonfuls of the mango salsa over the top if desired. This bright and acidic summertime favorite especially shines when served with white rice or sushi rice, and the pineapple planks allow the fish to maintain its moisture while being smoked.
Tips From The Chef
Oftentimes, there is extra flesh leftover on the core of the pineapple, as well as on the rounded side ends that are removed when preparing the planks.
Cube this extra pineapple flesh and add it to the mango salsa if desired! The jalapeno is optional and can be seeded for those who’d like a more moderate heat.
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Fried Sheepshead Recipe
This recipe for Nashville Style Hot Sheepshead is a tip of the cap to East Nashville and its long storied tradition of serving up spicy dry rub chicken and catfish. Spice levels can be adjusted to taste, and there are also instructions to make a lemon pepper version!
Ingredients
- 4 Sheepshead Filets (6-8 ounces each)
- Canola or Vegetable Oil (for frying)
- White Bread (for serving)
- Dill Pickle Chips (for serving)
Brine
- 1 cup Buttermilk or Whole Milk
- 1 tablespoon Hot Sauce (Vinegar Based)
- 1 tablespoon Pickle Juice
Flour Mix
- 1 cup All-Purpose Flour
- 1 cup Cornmeal
- 1 tablespoon Cayenne Pepper
- 1 tablespoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Garlic Powder
Spice Rub
- ½ cup Canola or Vegetable Oil
- 4 tablespoons Cayenne Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 tablespoon Brown Sugar
Cooking Instructions
- Combine buttermilk, hot sauce, and pickle juice in a large bowl or Tupperware container. Add sheepshead filets, and stir them around until they are completely coated in the brine. Cover the container, and place it in the refrigerator for up to 24 hours, and at least one hour for it to saturate.
- In another large bowl, add the AP flour, cornmeal, cayenne, paprika, salt, pepper, and garlic powder. Mix thoroughly, and toss in the marinated sheepshead filets. Mix and toss the filets around in the mixture until they are completely coated and covered in the mixture.
- In a deep fryer or deep skillet, heat oil to 350 degrees Fahrenheit. Add the sheepshead filets one at a time, being careful not to splash any hot oil. Depending on the size of your frying vessel, you may need to fry them in batches. Fry for 5 minutes, or until golden brown and crispy.
- In a third bowl, combine the cayenne, chili powder, paprika, garlic powder, and brown sugar and mix until fully incorporated. Then slowly incorporate up to ½ cup of oil while mixing, just enough to turn the dry spices into a thick paste, and not enough that the mixture becomes runny.
- Once they have cooled, add the fried filets to the spice mix bowl, and toss them around. An old trick among East Nashville hot chicken restaurants is to use a basting or barbecue brush with silicone bristles to “paint” the filets, allowing the spice mix to penetrate the deep crispy crevices.
- Once the filets are covered in your Nashville-style spice mix, the last step is to lay down two slices of white bread on the plate and place a handful of dill pickle chips in the corner. The filets should be placed on top of the bread, as it will soak up extra spice mix while eating.
Tips From The Chef
Cayenne and chili levels can be adjusted to taste, and an extra tablespoon of brown sugar can be added to the spice rub to bring down the heat. This recipe can also be finished with a lemon pepper rub for anglers who can’t handle spice, but would still like a taste of the south.
To prepare a quick lemon pepper mix, combine your favorite lemon pepper seasoning (Lowry’s brand is a staple for many) with melted butter and honey in a bowl and mix well. This mix does not require the addition of oil, as the honey takes its place.
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Growing up in Florida, I’ve been surrounded by saltwater my entire life…and I love sharing my passion with others.
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