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Catch ‘em & Cook ‘em: Sheepshead Chowder

October 30, 2019
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 plus 1 C chopped green pepper

4 C hot cooked rice

Hot to:

1. Cut fillets into bite size chunks

2. In a sauce pan, poach fish 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 a former long-time island resident, fishing guide and cookbook author.



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