Sheepshead or Prison Fish

Our gone fishin' Wednesday produced another keeper this week.

Star of the day was the Sheepshead fish;

Sheepshead/Prison fish 

As we drooled over the vast assortment of fresh fish this morning, our local fishmonger helped us make our choice for tonight's menu. After looking at a large selection of fresh fish, and other tempting treats. We focused on Sheepshead, or what is know as Prison fish, due to it black and white striped body.

We picked out 2 nice fillets, just over a pound and off we went. On the way home I new that I wanted to continue with my experiments with curry. I needed a "strong\flakey fish that would hold up to a medium yellow curry. Last weeks Mahi Mahi fell short, so todays choice was the Sheepshead. 

We were not disappointed, the fish was strong enough to handle a curry sauce and had a sweet aftertaste to it. As they are bottom feeders (crustacean feeders) the meal turned out perfect.

Fresh fillets

The fillets were prepped by marinating in Black garlic EVOO and S&P for about 2 hours.

Sheepshead fillets marinated w/ Black garlic EVOO and S&P

For the curry sauce I sauteed; chopped sweet local yellow onion, minced garlic, cut up baby Bok Choy, drained roasted diced tomatoes, drained artichoke hearts quartered, Marshalla, 2 teaspoons of yellow curry powder, all in Black garlic EVOO. Once all veggies are sauteed (onions become translucent) add a half can of unsweetened coconut milk and reduce to a simmer (10-15 min).

Once the curry sauce had thickened (about 10 minutes) the fillets were sauteed (separate pan) quickly, about 2-3 minutes per side and the curry sauce was then poured over the Sheepshead fillets and served with white rice and sides.

The sides were;

One fresh large trimmed artichoke, brined in lemon water for 1 hour after trimming. Nuked until the heart became soft, with multiple turns during cooking, served with seasoned melted butter.

Fresh baby leaf spinach, sauteed in Black garlic EVOO, butter, Balsamic vinegar, garlic powder, soy sauce and ground pepper.

Finished dish (I've gotta work on my presentation...)

Overall the meal is now a keeper... It had a great, almost sweet flavor to the fish with a hint of lobster? The sides went perfect with the main course and each one accented/accompanied the curried Sheepshead fish.

W


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