California sheephead is a delicate white fish with a mild flavor and mildly reminiscent of lobster. Prepare by pan frying with salt and pepper (the best way to taste the pure flavor of the fish) - but the California Sheephead could be prepared with any method suitable for a delicate whitefish- very tasty! -
Sheepshead Recipe-Pan-Roasted Sheepshead Fish
3–4 six-ounce filets sheepshead
Salt
Pepper
In a large sauté pan, add oil and heat over high heat until it just begins to smoke. Season both sides of the fish filets with salt and pepper and carefully add the fish to the pan, flesh-side down.
Cook for 4–5 minutes or until you see the edge of the fish begin to turn lightly brown, and turn the fish and cook each side for 5–6 minutes, or until it begins to brown.
Remove from pan to paper towel-lined plate and allow to rest a minute before serving.
Fresh, never-frozen. Skin-off.
Fillets are vacuum-sealed in 1-lb bags
Scientific Name: Semicossyphus pulcher