Hubby caught a Sheepshead on the coast and brought it home to be cooked by yours truly.
I was cleaning the fish when Little Sister stepped out on to the patio and squealed, my attention was split for a millisecond and… POKE! Right on the top of my right index finger was a globe of crimson. The fish has gnarly spines pointing towards its tail fin, and I ran my hand straight into them. If the spines didn’t get me, its teeth surely would have! You know why it’s named after sheep? This fish has actual teeth that look like they belong on a four-footed grazer!
I’ll get my revenge on you, Mr. Fish. I will make you delicious and smokey on the grill! Ha ha!
Fish & Chips
- 2-3 Tbsp olive oil
- lots of garlic, chopped
- 2 Tbsp fresh cilantro
- 1/3 cup lemon and/or lime juice
- 1/4 tsp thyme (fresh or ground)
- 2 Tbsp white wine
- 1/2 tsp salt
- fresh ground black pepper
- 1/2 tsp Greek seasoning mix, or just oregano
Mix the above ingredients in a bowl and set aside.
Whole, cleaned fish, cut along the spine to allow access to the fillets keeping the fish whole; cover inside and out with salt, pepper, oil.
Grill on both sides to char the skin, get the smoke to penetrate a bit.
Put the fish on foil, pour marinade over and inside the fish, wrap up and return to grill for about 15 minutes, turning about 10 minutes in.