Sheepshead. So, what is it? I had the same question when I pulled this Jurassic looking fish with its zebra striped body and sharp bladed spines from the bottoms of a Bayside, Texas ocean flat. It was about the size of a large dinner plate with large eyes and almost human like teeth. “That’s a sheepshead,” the man fishing next to me said. “They are good eatin’!”
My interest beyond the oddities of the fish’s appearance extended to how I was going to prepare this fish. Since it was my first time encountering this fish, I had to research what the guy meant by “good eatin’!”
Sheepshead fish are common in the shallow waters of the Atlantic and the Gulf of Mexico. The rows of stubby flat teeth are used for crushing its prey, which include oysters and clams. The meat is described as firm, moist, and oily. Sounds like the perfect protein to me! Let’s get started on this Sheepshead Rice Dish with a Groundberry Macadamia Topping.
Grilling the Sheepshead
I decided to grill the fish. I simply filleted this fish by taking a long, flexible, sharp knife and running it the length of the fish to remove the filet. I started a cut right above the eye and against the backbone and then cut down around the front fin to the belly. I used this cut to then pull the knife back all the way to the tail, removing a beautiful and thick filet.
The only bones you need to remove are the pin, or Y bones, from the meat. This is easy to do with a pair of needle nose pliers.
For a better description on how to clean the sheepshead, check out this website: Hunting and Fishing Depot.
Since I was grilling outdoors and grills are notoriously dirty, well not dirty but they aren’t clean like a skillet, I left the skin on the fish. I did not even bother to remove the scales for this particular fish since I was grilling it. The skin added protection to the filets from becoming burnt on the underside.
Once the grill was nice and hot I simply seasoned the sheepshead with salt and pepper, added a little dash of oil, and let them grill for 8-10 minutes, depending on the thickness of the filets. I knew they were finished when the meat was a opal white color and the edges are starting to develop that beautiful golden grilled coloring. Another test for this fish is to cook until you can easily slide a butterknife through the meat without resistance. The meat should be firm but falling apart.
Preparing the Groundberry Macadamia Nut Topping
In a medium bowl mix together the ingredients for the topping. I chopped the macadamia nuts and groundberries into bite size pieces for the topping, but you can leave them whole if you are so inclined. I added unsweetened coconut for added texture and body in the topping, and then a little coconut milk to hold everything together. The mixture should be the consistency of oatmeal and not too runny.
Season the topping with a little salt and some coriander.
I used groundberries to add a little sweet to this dish. Groundberries are small orange fruits originating from South America and are a member of the nightshade family. They are known by a variety of names in different parts of the world, including ground cherry, poha, aguaymanto, and pichuberry.
With a texture similar to the cherry tomato, groundberries are slightly sweet but also tart. They are popular in salsas and chutneys or over salads. They are also commonly added to desserts for not only their taste but also the aesthetic value they add to a dish.
Goundberries were perfect for topping this hearty sheepshead grilled fish with. The coconut, macadamia nuts, and groundberries give the dish a flair reminiscent of many Hawaiian dishes that are topped with pineapple. So, if you can’t find groudberries for the topping you could always substitute with pineapple, mango, or papaya.
To plate, add a large scoop of wild rice to the plate and nestle the grilled sheepsheads filet on top. I decided to remove the skin for actual plating because it is somewhat fishy and I didn’t want to add that flavor to my rice. Then, top with a heaping spoonful of the groundberry macadamia topping. Sprinkle with a little fresh chopped parsley and enjoy!
Happy Fishing!
Sheepshead Fish with Groundberry and Macadamia Nut Topping
Ingredients
- 1 Sheepshead Fish - Filleted with skin left on
- 1/4 cup olive oil
- 1/2 to 1 cup coconut milk
- 1 pint groundberries
- 1 cup macadamia nuts, chopped
- 1 cup shredded, unsweetened coconut
- 1 teaspoon coriander
- salt and pepper
- Wild rice, prepared to instructions on box
Instructions
- Preheat the grill to high heat.
- Season sheepshead filets with the olive oil, salt and pepper
- With the skin on, place fish directly on grill, skin side down, and grill for 8-10 minutes or until the fish is white and firm. You can test the fish to see if it is done by pressing a butterknife into the meat. It should easily slide through the meat without much resistance.
- For the topping, in a medium size bow mix together the shredded coconut, chopping groundberries, and macadamia nuts.
- Add coconut milk slowly until the consistency holds together but is not too runny.
- Season to taste with salt, pepper, and coriander.
- Serve fish over a bed of wild rice and top with the groundberry macadamia nut topping.