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Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow Recipe

Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow Recipe

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Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow

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Ingredients:

Serving

3 quarts apple cider vinegar
1 1/2 cups brown sugar
2 tbsp yellow mustard seeds
2 tbsp turmeric
1 tbsp celery seeds
1 tbsp crushed red pepper
6 green tomatoes, diced
4 red peppers, diced
2 jalapenos, minced
2 yellow onions, diced
1 small head cabbage, diced
1 1/2 cups butterbeans, blanched
1 cup yellow mustard
salt
2 cups cornmeal
2 tbsp bacon fat
1/2 tsp baking powder
1/2 tsp baking soda
1 egg
pinch salt
1 1/2 cups buttermilk
hot sauce
freshly ground black pepper
6 (5 to 6-oz) sheepshead fillet, skin on and scaled
12 tbsp canola oil

Directions:

For the chow chow: Combine the vinegar and sugar into large saucepot and heat over medium heat. Reduce by half, and then add the mustard seeds, turmeric, celery seeds and crushed red pepper. Add the tomatoes, peppers, onions and cabbage. Reduce the heat to low and simmer for 15 minutes. Fold in the blanched butterbeans and yellow mustard. Season with salt. Remove from heat and let cool.
For the cornbread puree: Preheat the oven to 425 degrees F.
Stir together the cornmeal, bacon fat, baking powder, baking soda, egg and pinch of salt in a 6-inch ovenproof skillet and bake until cooked through, about 10 minutes. Once the cornbread is cooked, crumble into a large saucepot and add the buttermilk until a porridge consistency is reached. Simmer over low heat and season with hot sauce, salt and pepper. Transfer to a blender and puree until smooth.
For the fillet: Add the canola oil to a hot skillet over medium heat. Place the fish skin-side down for 3 minutes. Turn the fish and cook until the skin is crispy and golden brown, about 2 minutes.
To serve, place the sheepshead fillet over the cornbread puree and top with the butterbean chow chow.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	972.17 Kcal (4070 kJ)
Calories from fat	396.13 Kcal
		% Daily Value*
Total Fat	44.01g	68%
Cholesterol	52.27mg	17%
Sodium	761.24mg	32%
Potassium	1072.66mg	23%
Total Carbs	120.32g	40%
Sugars	65.42g	262%
Dietary Fiber	11.99g	48%
Protein	20.03g	40%
Vitamin C	167.6mg	279%
Iron	4.4mg	24%
Calcium	273.7mg	27%

Amount Per 100 g
Calories	89.62 Kcal (375 kJ)
Calories from fat	36.52 Kcal
		% Daily Value*
Total Fat	4.06g	68%
Cholesterol	4.82mg	17%
Sodium	70.17mg	32%
Potassium	98.88mg	23%
Total Carbs	11.09g	40%
Sugars	6.03g	262%
Dietary Fiber	1.11g	48%
Protein	1.85g	40%
Vitamin C	15.4mg	279%
Iron	0.4mg	24%
Calcium	25.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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