-
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.
