Sheepshead Recipe

Ingredients  Spicy Thai Peanut Sauce 1 T canola oil 2 cloves garlic, chopped 1 T lemon grass, chopped 1 T shallots or red onion, chopped 1/3 c rice wine vinegar or cedar vinegar 1/3 c sugar 2 heaping T of peanut butter 1 T Thai chili sauce juice of half a lime 1 T each chopped cilantro and green onion

Crust 1/3 c seasoned to taste all purpose flour 1 c Panko breadcrumbs 1 egg slightly beaten with 2 T water

Rice 1 c rice 2 c water dash of salt dash of cumin zest and juice of 1 orange 1 T chopped cilantro

Preparation

1. Cook rice. Bring 2 cups of water, salt, cumin, and juice to a boil. Add rice, cover and cook until done. After rice is cooked add zest and cilantro.

2. Dredge fillets in seasoned flour, then egg wash, then Panko breadcrumbs.

3. Heat 2 tablespoons of oil in sauté pan and cook fillets until they are golden brown, approximately 2 minutes. Place sauté pan with fish in pre heated 300 degree oven for 10-15 minutes or until fish are cooked through.

4. Prepare sauce while fish is in the oven. In a small saucepan saute garlic, lemongrass, and shallots in 1 table spoon of oil, until tender. Next, add vinegar and sugar and cook until sugar is dissolved, add Thai chili paste and peanut butter and cook over low heat for one minute or until peanut butter is melted. Remove from heat and add lime juice, chopped cilantro, and green onions. Serve on the side or top of fish.