Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow

Recipe courtesy Sean Brock, 2011
Show: Hook, Line & Dinner Episode: Charleston, South Carolina
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

BUTTERBEAN CHOW CHOW:
  • 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
    CORNBREAD PUREE:
    • 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
      SHEEPSHEAD FILLET:
      • 6 (5 to 6-ounce) sheepshead fillet, skin on and scaled
      • 12 tablespoons canola oil
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      Directions

      For the chow chow: Combine the vinegar and sugar into large saucepot and heat over medium heat. Reduce by half, and then add the mustard seeds, turmeric, celery seeds and crushed red pepper. Add the tomatoes, peppers, onions and cabbage. Reduce the heat to low and simmer for 15 minutes. Fold in the blanched butterbeans and yellow mustard. Season with salt. Remove from heat and let cool.

      For the cornbread puree: Preheat the oven to 425 degrees F.

      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. Once the cornbread is cooked, crumble into a large saucepot and add the buttermilk until a porridge consistency is reached. Simmer over low heat and season with hot sauce, salt and pepper. Transfer to a blender and puree until smooth.

      For the fillet: Add the canola oil to a hot skillet over medium heat. Place the fish skin-side down for 3 minutes. Turn the fish and cook until the skin is crispy and golden brown, about 2 minutes.

      To serve, place the sheepshead fillet over the cornbread puree and top with the butterbean chow chow.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

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