Grilling Sheepshead to Perfection: A Step-by-Step Guide

Sheepshead is a deliciously flaky white fish that is woefully underrated. With its sweet, mild flavor and firm texture that holds up well on the grill, sheepshead can make for an amazing grilled fish entrée. If you’ve caught some fresh sheepshead or found it at the market and want to put a new spin on cooking it, then firing up the grill is a fantastic option.

Grilling brings out the best in sheepshead by adding a smoky char while keeping the fillets tender and juicy. Whether you are cooking whole sheepshead or fillets this fish is well-suited for the high heat of the grill. With a few tips and techniques you can achieve perfect grilled sheepshead every time.

Getting Started with Prepping the Fish

The first step in grilling sheepshead is proper preparation and seasoning:

• Clean the fish thoroughly, gutting and scaling a whole fish and trimming fillets. Rinse under cold water.
• Pat the fish dry with paper towels. Moisture can hinder browning.
• Brush both sides of the fish with olive oil or melted butter. This adds flavor and prevents sticking.
• Season as desired. Sheepshead takes well to lemon pepper, Cajun seasoning, garlic powder, paprika, parsley, and more.
• Consider marinating for added flavor. A simple marinade of olive oil, lemon juice, garlic, and dill can infuse the flesh.

Once prepped, let the fish sit while you heat up the grill.

Setting Up the Grill for Sheepshead

Grilling sheepshead requires high, direct heat. Follow these tips when setting up your grill

• For gas grills, preheat to 450-500°F. For charcoal, let coals get hot and ashed over.
• Clean grates well. Then brush them with oil to prevent sticking.
• For whole fish, a fish grill basket is useful. Oil it well too.
• Have an instant read thermometer on hand to check doneness.

The hot grill sears the outside while cooking the insides gently. The goal is a blackened exterior with moist, flaky meat inside.

Grilling Times and Temperatures

Sheepshead cooks relatively quickly on the grill. Follow these guidelines for best results:

• Whole small fish (1-2 lbs): 8-12 minutes per side

• Whole large fish (4-6 lbs): 14-18 minutes per side

• Fillets (1/2 – 1 inch thick): 4-6 minutes per side

• Internal temperature should reach 145°F when done.

• If flames flare up, move fish to cooler area of grill.

• Let fish rest 5 minutes before serving.

While grilling, resist the urge to flip the fish constantly. Only flip once halfway through. Frequent flipping causes the flesh to stick and fall apart.

Serving Up Your Grilled Sheepshead

Once cooked, your sheepshead is ready to enjoy! Consider these serving suggestions:

• Drizzle with fresh lemon, lime, or orange juice. Also try flavored aiolis.
• Top with diced tomatoes, shredded lettuce, diced onions for a grilled fish taco.
• Serve alongside grilled veggies like zucchini, bell peppers, and corn on the cob.
• Pair with Spanish rice or citrus quinoa for a heartier meal.
• Add a fresh green salad or fruit salad like watermelon, pineapple, and citrus.

No matter how you serve it up, grilled sheepshead is sure to impress. The smoky char combined with sweet, delicate flesh makes this fish incredibly tasty. Just take care not to overcook it and your efforts will be rewarded with a tender and mouthwatering meal.

Marinating Sheepshead for Added Flavor

While sheepshead tastes great with just a simple seasoning blend, marinating can bring its flavor to the next level. Here are some tasty marinade ideas:

Lemon-Herb Marinade

• 1⁄4 cup olive oil
• 1⁄4 cup lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried basil
• 1 tbsp dried oregano
• Salt and pepper to taste

Asian Marinade

• 1⁄4 cup soy sauce
• 2 tbsp honey
• 1⁄4 cup olive oil
• 2 cloves garlic, minced
• 1-inch ginger, finely grated
• 1 tsp sesame oil

Cajun Blackening Marinade

• 2 tbsp Cajun seasoning
• 1 tbsp paprika
• 1 tsp dried thyme
• 1⁄4 cup olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced

Southwestern Marinade

• Juice of 1 lime
• 1 jalapeno, seeded and minced
• 1 tsp chili powder
• 1⁄2 tsp cumin
• 2 tbsp olive oil
• Cilantro, chopped
• Salt and pepper

Whisk marinade ingredients together in a bowl. Place sheepshead fillets in a zip-top bag. Pour in marinade, remove air, and seal. Let marinate for 30 minutes to 2 hours. Grill as described above.

Grilling Whole Sheepshead

While fillets are most common, you can also grill a whole, scaled and gutted sheepshead.

To do this:

• Rinse the fish and pat dry thoroughly, inside and out.
• Lightly coat the outside with oil or butter and season all over.
• Place the whole fish in a well-oiled fish basket or directly on the hot grill grates.
• Grill over direct heat, turning carefully halfway through. Cook times will be a bit longer than fillets.
• Check the thickest part of the flesh for doneness.

The skin will get quite crispy and charred when whole fish is grilled. The meat should still flake nicely.

Grilling a whole fish makes for an impressive presentation! Just be sure to oil your grates very well as the skin can stick.

Safety Tips for Grilling Sheepshead

When cooking any fish on the grill, keep these safety tips in mind:

• Only grill fillets or whole fish that has been gutted and cleaned thoroughly.
• Use separate platters and utensils for raw and cooked fish to avoid cross-contamination.
• Cook fish to an internal temperature of at least 145°F to kill any bacteria present.
• Refrigerate leftovers within 2 hours and eat within 3-4 days.

Follow the guidelines above and your grilled sheepshead will not only taste amazing but also be safe to eat and share.

Common Grilling Mistakes to Avoid

It’s easy to overcook or dry out this lean fish. Steer clear of these grilling mistakes:

• Putting fish on a grill that’s not fully preheated. This extends cooking time.
• Leaving the skin on fillets or whole fish. It can stick and tear.
• Basting with sugary sauces too early. This can burn the outside before the inside cooks.
• Cutting into fish too soon to check for doneness. This causes moisture loss.
• Cooking too many pieces at once. This leads to uneven cooking.

With some practice, you’ll perfect your sheepshead grilling technique in no time!

Enjoying Your Catch Two Ways

Part of the fun of grilling fish like sheepshead is experimenting with different techniques. Here are two ways to cook up your catch:

1. Direct Grilling

The standard way to grill sheepshead is over direct high heat. This gives you those nice grill marks and charred exterior while cooking the fish through. Use direct heat for quicker cooking of fillets.

2. Plank Grilling

For a more wood-fired flavor, try plank grilling. Soak a cedar or hickory plank in water for 1 hour. Place fillets on the plank and grill indirect until fish is opaque and cooked through, about 15-20 minutes. The plank infuses the fish with a subtle smoky taste.

Cooking sheepshead both directly on the grates and plank-grilled lets you experience the versatility of this fish. Adjust your techniques until you create your go-to grilled sheepshead recipe.

Grilled Sheepshead Recipes to Try

Once you’ve mastered the basics, get creative with recipes like:

• Cajun Sheepshead – Blackened seasoning, grilled over direct high heat 2-3 minutes per side
• Balsamic Sheepshead – Marinated in balsamic vinaigrette, grilled on a plank
• Jerk Sheepshead – Dry rubbed with Jamaican jerk spices, grilled in a basket
• Thai Sheepshead – Marinated in Thai chili sauce, grilled over direct heat

You can also top your grilled sheepshead with inventive salsas, chutneys, compound butters or other unique toppings