Grilled Sheepshead Recipe

Prep fish

Rinse sheepshead fillets and pat completely dry with paper towels. Score the skin lightly in 2–3 diagonal slashes to help render and crisp. Season both sides with kosher salt and black pepper. Brush skin lightly with 2 tbs olive oil. Zest the lemon and reserve for finishing; cut lemon into wedges.

Grill

Heat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates or pan lightly. Place fillets skin-side down and press gently so skin makes full contact. Grill skin-side down for 3–5 minutes without moving, until skin is well browned and releases easily. Flip and cook 1–2 minutes more, until fish reaches an internal temperature of 125–135°F (52–57°C) for moist, just-cooked fillets. Remove and rest 2–3 minutes. Squeeze a little reserved lemon juice over the fillets before plating.

Toast rice and bring to simmer

In a medium saucepan over medium heat, add 1 cup Carolina Gold rice and toast, stirring, for 1–2 minutes until fragrant. Add 3 cups water and 1 tsp kosher salt and bring to a simmer.

Simmer and finish

Reduce heat to low, cover partially, and simmer gently until rice is very soft and breaking down, about 25–35 minutes, stirring occasionally to prevent sticking. When rice has absorbed most liquid and is creamy, stir in 1 cup warm whole milk, 3 tbs unsalted butter, and 1 cup grated Grana Padano or Parmesan. Cook another 2–3 minutes, adjust seasoning with 1/2 tsp black pepper and additional salt if needed. Keep warm. The texture should be creamy, spoonable like a thick polenta; if too thick, thin with a splash of milk or water.

Roast whole sunchokes

Preheat oven to 425°F (220°C). Toss 1 lb whole sunchokes with 1 tbs olive oil and 1/2 tsp kosher salt. Spread on a baking sheet and roast for 25–35 minutes, turning once, until tender and golden. Reserve about 6–8 small roasted pieces for garnish.

Make purée

While some sunchokes roast, peel and roughly chop about 8 oz (half of total) of sunchokes. Place chopped sunchokes in a small saucepan, cover with water, and simmer until very tender, about 12–15 minutes. Drain, then transfer to a blender or use an immersion blender. Add 1 tbs unsalted butter and 1/4 cup heavy cream; purée until very smooth. Season with a pinch of salt and taste. If too stiff, add a tablespoon of hot water or cream. Keep warm.

Brown the butter

In a small skillet over medium heat, melt 6 tbs unsalted butter. Swirl and continue to cook, watching closely, until butter foams, milk solids turn golden-brown and aroma is nutty, about 4–6 minutes. Remove from heat immediately to avoid burning.

Finish sauce

Return skillet to low heat, add 2 tbs drained capers and 1 tbs minced shallot. Sauté 30–45 seconds until shallot softens. Stir in 1 tbs fresh lemon juice and 1 tbs chopped fresh parsley. Taste and add 1/2 tsp black pepper. Keep warm; sauce will thicken slightly as it cools.

Spoon a generous bed of Carolina Gold rice grits onto each plate. Dot or smear 2–3 tablespoons of sunchoke purée beside the grits. Place a grilled sheepshead fillet on top or just off-center so skin is visible. Arrange the reserved roasted sunchoke pieces around the fish.

Spoon 1–2 tablespoons of warm caper-brown butter over the fish (and a little on the roasted sunchokes). Finish with lemon zest, a light drizzle of extra virgin olive oil, and a scattering of microgreens or chopped parsley. Serve immediately with lemon wedges on the side.