Sheepshead Fillet with Cornbread Puree and Butterbe

Name: Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts apple cider vinegar; 1 1/2 cups brown sugar; 2 tablespoons yellow mustard seeds; 2 tablespoons turmeric; 1 tablespoon celery seeds; 1 tablespoon 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 tablespoons bacon fat; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; Pinch salt; 1 1/2 cups buttermilk; Hot sauce; Freshly ground black pepper; 6 (5 to 6-ounce) sheepshead fillet, skin on and scaled; ½ tablespoons canola oil

Servings: persons

3 quarts apple cider vinegar
1 1/2 cups brown sugar
2 tablespoons yellow mustard seeds
2 tablespoons turmeric
1 tablespoon celery seeds
1 tablespoon 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 tablespoons bacon fat
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
Pinch salt
1 1/2 cups buttermilk
Hot sauce
Freshly ground black pepper
6 (5 to 6-ounce) sheepshead fillet, skin on and scaled
½ tablespoons canola oil

1
For the chow chow: Combine the vinegar and sugar into large saucepot and heat over medium heat.
2
Reduce by half, and then add the mustard seeds, turmeric, celery seeds and crushed red pepper.
3
Add the tomatoes, peppers, onions and cabbage.
4
Reduce the heat to low and simmer for 15 minutes.
5
Fold in the blanched butterbeans and yellow mustard.
6
Season with salt.
7
Remove from heat and let cool.
8
For the cornbread puree: Preheat the oven to 425 degrees F.
9
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.
10
Once the cornbread is cooked, crumble into a large saucepot and add the buttermilk until a porridge consistency is reached.
11
Simmer over low heat and season with hot sauce, salt and pepper.
12
Transfer to a blender and puree until smooth.
13
For the fillet: Add the canola oil to a hot skillet over medium heat.
14
Place the fish skin-side down for 3 minutes.
15
Turn the fish and cook until the skin is crispy and golden brown, about 2 minutes.
16
To serve, place the sheepshead fillet over the cornbread puree and top with the butterbean chow chow.
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
18
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.

1894

kcal

Calories

150

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 quarts apple cider vinegar, 1 1/2 cups brown sugar, 2 tablespoons yellow mustard seeds, 2 tablespoons turmeric, and more.

Yes, Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions