Pan-Roasted Sheepshead Fish



Pan-Roasted Sheepshead Fish

Virginia-caught Sheepshead fish prepared by Executive Chef Peter Stine of Steinhilber’s Restaurant in Virginia Beach was recently named the Dish of Coastal Virginia at the 2014 March of Dimes Signature Chef Auction. Chef Stine shares a delicious recipe for pan-roasting this firm, white fish at home.

Pan-Roasted Sheepshead Fish

Ingredients

1/4 cup extra virgin olive oil

3–4 six-ounce filets sheepshead or other firm white fish

Salt

Pepper

Method

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 on the other side for 5–6 minutes, or until it also begins to brown.

Remove from pan to paper towel-lined plate and allow to rest a minute before serving.

Yields 4 servings.

Read more about the fish that was named Dish of Coastal Virginia at the 2014 March of Dimes Signature Chef Auction.

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