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Sheephead
Fish Fillet Sauté | Fish
Cakes | Pizza | Sheephead
w/Dill-Mustard Sauce
Family: Labridae (Wrasses)
Genus and Species: Semicossyphus
pulcher
Common Names: Sheepie, goat, fathead
Fat
Content: Low, 4%
Protein: 90%
Yield: 60%
fillet
Fish Flavor: Mild
Range: Central California to
Southern Baja California, Mexico
Availability: Not readily available,
you'll have to do some looking.
Fish Fillet Sauté
A
simple-to-prepare fish dish for any occasion.
1 1/2 tablespoons sweet butter
1/2 pound sheephead fillets, cut
in 2 pieces
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon dried tarragon
leaves, crushed Dash paprika
2 teaspoons lemon juice
2 tablespoons
diagonally sliced green onion (garnish)
Lemon wedges (garnish)
In medium skillet, melt butter over medium-high heat. Add fish and
lightly brown, about 3 to 5 minutes each side or until fish just begins to
flake. Sprinkle with Seasoned Salt, tarragon and paprika. Remove fish to serving
platter and keep warm. In same skillet, add lemon juice; blend well with
drippings. To serve, pour lemon sauce over fish; garnish with green onion and
lemon wedges.
Makes 2 servings
Prep time: 10 minutes
Cook
time: 15 minutes
Fish Cakes
Similar to crab cakes,
but a lot less expensive.
2 eggs
2 tablespoons mayonnaise
1 teaspoon dry mustard
1
teaspoon Lawry's Seasoned Pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon
Lawry's Seasoned Salt
1 pound sheephead, cooked and flaked
3 tablespoons
finely chopped fresh parsley
3 tablespoons crushed saltine crackers
2
tablespoons sautéed diced onion (4 tablespoons uncooked)
1 tablespoon sautéed
diced celery (3 tablespoons uncooked)
Vegetable oil for frying
1/2 cup
crushed saltine crackers
1/2 teaspoon Lawry's Seasoned Salt
1/4
teaspoon Lawry's Seasoned Pepper
3 eggs, beaten
Tartar Sauce
In large bowl, beat 2 eggs. Add mayonnaise, mustard, Seasoned
Pepper, cayenne pepper and Seasoned Salt; blend well. Add fish, parsley and 3
tablespoons saltine cracker; blend well. Divide mixture into 8 equal patties
about 2 inches in diameter. Chill 30 minutes. In deep skillet, heat oil to
365¡F. In shallow dish, combine 1/2 cup saltine crackers, Seasoned Salt and
Seasoned Pepper; blend well. In small bowl, beat 3 eggs for coating. Dip patties
into egg, then dredge in crumb mixture. Fry 4 patties at a time until golden
brown, about 3 to 5 minutes on each side. Drain cooked patties on paper towels.
Serve hot with Tartar Sauce.
Makes 4 servings
Prep time: 50
minutes
Cook time: 10 minutes
Pizza
A quick, complete
meal.
1 Italian 12-inch pizza shell
3 tablespoons Lawry's Classic San
Francisco Dressing with Romano Cheese
1 medium tomato, sliced
1 medium
yellow bell pepper, sliced
1 1/2 teaspoons Lawry's Garlic Salt
1/2 cup
sheephead, cooked and boned
1 cup mozzarella cheese, shredded
1/4 cup
Parmesan cheese, grated
Brush each side of pizza shell with 1 tablespoon Classic San
Francisco Dressing with Romano Cheese. Place on baking sheet; broil 1 minute on
each side or until lightly browned. In medium bowl, combine tomato, yellow bell
pepper, remaining Classic San Francisco Dressing with Romano Cheese and Garlic
Salt; toss. Top pizza shell with vegetables, fish and cheeses. Broil 8 to 10
minutes.
Makes 4 servings
Prep time: 15 minutes
Cook time:
12 minutes
Sheephead with Dill-Mustard
Sauce
A lower-fat version of a classic sauce.
3 tablespoons plain nonfat yogurt
3 tablespoons mayonnaise
1
tablespoon minced fresh dill
2 teaspoons Dijon mustard
1 teaspoon chives
OR green onion, minced
1 teaspoon lemon juice
1 teaspoon Lawry's Lemon
Pepper
1/2 pound sheephead fillet, cut in 2 pieces
In small bowl, combine all ingredients except fish. Let stand 15
minutes or longer to blend flavors. Grill fish fillets over medium-high heat, 5
minutes each side, or until fish just begins to flake. To serve, spoon sauce
over or along-side grilled fish.
Makes 2 servings
Prep time: 20
minutes
Cook time: 10 minutes
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