Grilled Sheepshead Recipe

Prepare fish

Pat the sheepshead fillets dry with paper towels. Brush both sides lightly with olive oil and season skin side and flesh with kosher salt and freshly ground black pepper. Let rest at room temperature while you prepare other components, about 15 minutes.

Grill

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grates or pan to prevent sticking. Place fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure even contact. Grill skin-side down until skin is crisp and the fish releases easily, about 4–5 minutes depending on thickness. Flip and grill 1–2 minutes more until just cooked through (internal temp ~135°F/57°C) and flesh flakes. Remove to a warm plate and loosely tent with foil. Squeeze a little lemon over the fish before serving.

Cook rice base

In a medium saucepan bring 3 cups water and 1 tsp salt to a boil. Add the rinsed Carolina Gold rice, stir once, reduce heat to low, cover and simmer gently until tender and most liquid is absorbed, about 18–22 minutes (times vary by rice). Stir occasionally to prevent sticking.

Finish grits

Once rice is tender, stir in 1 cup whole milk, 2 tbs unsalted butter and 2 tbs cream. Heat gently over low while stirring until creamy, 3–5 minutes. Adjust thickness with a splash more milk if needed. Taste and season with 1/2 tsp black pepper and additional salt if desired. Keep warm until plating.

Cook sunchokes

Place peeled and chopped sunchokes in a saucepan and cover with cold water. Add a pinch of salt. Bring to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes. Drain well.

Blend purée

Transfer drained sunchokes to a blender or use an immersion blender. Add 1 tbs unsalted butter, 1/4 cup heavy cream, 1 tsp lemon juice and 1/2 tsp salt. Puree until smooth, adding a tablespoon of hot cooking liquid or more cream if necessary to reach a silky, spreadable consistency. Keep warm or rewarm gently before plating.

Brown the butter

In a small saucepan over medium heat melt 6 tbs unsalted butter. Swirl occasionally; after several minutes the butter will foam, then the milk solids will begin to brown and give a nutty aroma. Watch carefully — once golden brown and fragrant remove from heat to stop cooking (total time ~4–6 minutes).

Finish sauce

Return the pan to low heat, add 1 tbs minced shallot and sauté briefly until softened (~30 seconds). Add 2 tbs white wine to deglaze and reduce by half. Stir in 2 tbs rinsed capers, 1 tbsp lemon juice, 1 tbsp chopped parsley, and season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm. If sauce firms up, rewarm gently; do not boil.

To plate for 4 servings, spoon a generous portion of the Carolina Gold rice grits into the center of each warmed plate (about 1/2 cup each). Pipe or spread a dollop (about 2–3 tbs) of sunchoke purée beside or partially atop the grits.

Place a grilled sheepshead fillet on top of the grits, skin-side up to show the crisped skin. Spoon 1.5 tbs of the brown butter caper sauce over the fillet and around the plate. Scatter a few extra rinsed capers and a small handful of microgreens or baby herbs for brightness.

Serve immediately with lemon halves on the side for additional squeeze. Estimated plating time should keep fish crisp and warm.