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Baked Sheephead Superb Recipe

This is a one of my favorite Sheepshead Recipes from Superb Recipes and can go from your cooler to your plate in less than 40 minutes.

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Baked Sheephead Superb Recipe 1

Baked Sheephead Superb Recipe

  • Author: Bill Pennington
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 8 1x
  • Category: Sheephead
  • Method: Baked
  • Cuisine: Southern

Scale

Ingredients

  • 4 pounds Sheephead (cleaned, head on)
  • 1/2 pound deveined shrimp (coarsely chopped)
  • 1/4 cup crushed French bread
  • 1/2 pound crabmeat (dark)
  • 4 tablespoons butter
  • 1/4 cup white vine
  • 1/2 cup chopped green onions
  • 1 can buttered sliced mushrooms
  • 2 tablespoons chopped parsely
  • 1/4 teaspoon thyme
  • 1 stalk celery, chopped
  • 1/4 teaspoon basil
  • 1 small onion, chopped
  • Red pepper, black pepper and salt

Sauce:

  • 1 tablespoon butter
  • 2 stalks celery, chopped
  • 1 can Rotel tomatoes
  • 1 bell pepper, chopped
  • 2 onions, chopped
  • 1 teaspoon minced garlic
  • 1 bunch green onions, chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 cup chopped parsley
  • Salt, red pepper and black pepper
  • 1 small can tomato sauce

Instructions

Bake about a 6-inch length of French bread. Crumble and set aside. Melt butter. Add onion, celery and dry seasonings; sauté 5 minutes then add remainder of ingredients. Simmer 3 minutes. Remove and let cool. Stuff fish cavity.

Melt butter, aadd remainder of ingredients and simmer for 15 minutes.

Place fish in pan, pour sauce over and bake in 350 degree oven for 30 minutes. Spoon sauce over fish frequently.


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Best Redfish Recipes – Redfish on the Half Shell

This is a one of my favorite redfish recipes! Very simple to prepare and you can vary the seasoning to whatever mood you are in. 

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Best Redfish Recipes - Redfish on the Half Shell 2

Redfish on the Half Shell

  • Author: Bill Pennington

Description

Redfish fillets with scales left on one side. Two fillets per fish with scales left on. You can also use Red Snapper and Sheepshead , any fish that has thick scales will work.


Ingredients

  • Redfish Fillets, feel free to cut into single serving portions
  • Lemon juice
  • Melted margarine or butter
  • Garlic powder
  • Salt to taste
  • White pepper to taste
  • Tony Chachere’s Creole Seasoning

Instructions

Take each fish fillet on the half shell and spread lemon juice and melted margarine or butter. Sprinkle salt, white pepper, garlic powder and Tony Chachere’s Creole Seasoning over the fillets. Put fish on hot grill. Baste with melted margarine or butter. Cook on gill for 20 to 30 minutes. You know that you are done when fish flakes off with a fork. The scales on these fish make a perfect insulator while grilling making it an easy dish to prepare without too much worry about burning.