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Catch ‘em & Cook ‘em: Sheepshead Chowder

October 26, 2016
By Capt. Dick May , Pine Island Eagle


2 Lbs sheepshead fillets

1 can cream of mushroom soup

1/3 C butter

1 Tbsp lemon juice

1 C chopped onion

1 bay leaf

1 C chopped celery

1 clove garlic

1 C chopped green pepper

4 C hot cooked rice


1. Cut fillets into bite-size chunks

2. In a saucepan, poach the chunks in a small amount of water for 2 or 3 minutes

3. Drain and set aside

4. In skillet, melt butter and saute onions, celery, bell pepper and garlic

5. Add the fish and lemon juice and serve hot over rice

6. For additional flavor, add 1 Tbsp Worcestershire sauce

Serves 8

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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