Blackened Sheepshead recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Amen Street Fish & Raw Bar›Blackened Sheepshead Recipe

Blackened Sheepshead Recipe

Inspired by Amen Street Fish & Raw Bar
Time1h
Serves4

Served with a Boursin Cheese Grit Cake, Braised Tatsoi, and Swiss Chard.

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Ingredients

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Blackened Sheepshead

Boursin Cheese Grit Cake

Braised Tatsoi and Swiss Chard

Method

Blackened Sheepshead

  1. 1

    Prepare the Fish

    Pat the Sheepshead fillets dry with a paper towel. Season both sides with Cajun seasoning, salt, and black pepper.

  2. 2

    Cook the Fish

    Heat olive oil in a skillet over high heat. Add the fillets and cook for 3-4 minutes on each side or until blackened and cooked through.

Boursin Cheese Grit Cake

  1. 3

    Prepare the Grits

    In a pot, bring water to a boil. Stir in grits and cook according to package instructions until thickened.

  2. 4

    Mix the Ingredients

    Remove from heat and stir in Boursin cheese, butter, and Parmesan cheese until smooth. Allow to cool slightly, then beat in eggs.

  3. 5

    Bake the Cake

    Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes or until set and golden.

Braised Tatsoi and Swiss Chard

  1. 6

    Sauté the Greens

    In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

  2. 7

    Cook the Greens

    Add tatsoi and Swiss chard to the skillet, season with salt and pepper, and pour in vegetable broth. Cover and cook for 5-7 minutes until wilted.

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