This recipe is simple, and makes use of two things that are always good when cooked together in any way: butter and clean white fillets. So have at it, and be sure to let Anderson know if you hated it. We doubt he'll be getting a lot of emails.
- 1 1/2 tablespoons sweet butter
- 1/2 pound sheepshead fillets, cut in 2 pieces
- 1 teaspoon Seasoned Salt
- 1/2 teaspoon dried tarragon leaves, crushed Dash paprika
- 2 teaspoons lemon juice
- 2 tablespoons diagonally sliced green onion (garnish)
- Lemon wedges (garnish)
In medium skillet, melt butter over medium-high heat. Add fish and lightly brown, about 3 to 5 minutes each side or until fish just begins to flake. Sprinkle with Seasoned Salt, tarragon and paprika. Remove fish to serving platter and keep warm. In same skillet, add lemon juice; blend well with drippings. To serve, pour lemon sauce over fish; garnish with green onion and lemon wedges.
Makes 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
From the Publisher: Gary Anderson is an outstanding fisherman and friend. We met when he found our site as part of his mentoring efforts, where he uses the sport of fishing to try and help youngsters reach inside to find the special person they all are -- especially the troubled and injured children in every community. It's an honor to work with him. Plus he's worked with me, David Rieumont, David Tartaglia, Matthew Woodring, and Ellenn Behoriam for free, which for a fledgeling newspaper, doesn't suck. Seriously; he makes this site better, and he makes the world better.