CB Duke

Sheepshead Satay

As with most everything I cook it is important to me to think about the “pure” taste of the essential element I am cooking.  And then of course there is the method by which I am going to cook that thing.  Fish is incredibly versatile, especially ocean fish. Sometimes it makes sense to become more “experimental” with food preparation. There are some ocean fish that are easier to catch and more plentiful than others. This experiment began thinking about something entirely different. I started thinking about a recent fresh catch, how it tasted and came up with a satay. Naturally you can adjust this recipe and enhance it. How fabulous and simple. Accompaniment is up to you. One of these days I will begin considering drink pairings.

In this case we have some nice Sheepshead filets.  This will also work with a variety of other fish.  I am thinking Mackerel, Snook, Swordfish and Ono, also known as Wahoo.

I have made this many times for other dishes but only recently tried it on fish and it was fantastic.

In a small saucepan low heat the following:

  • 1 tablespoon olive oil
  • ¼ to ½ cup peanut butter (smooth or crunchy)
  • Finely chopped garlic (4 – 5 cloves) 
  • Cayenne pepper – to taste – heat is a relative thing
    • You can also spice with Tobasco
    • Jalapeño
  • Heavy cream (is best) Half & Half will do
    • Make sure you add the cream carefully into the above mixture and whisk with a fork until it has a smooth (weakish frosting) consistency

Remove from heat.

Cook your Sheepshead, pan sauté or with a very light breading fried and then smear the above on it or have a dollop on the side to grab as you eat.