Recipe
- 1 pound sheepshead, skinless fillets, cut into 1-inch pieces
- 1 pound asparagus
- 3 tablespoons oyster sauce
- 1 ½ tablespoons dry sherry
- 3 teaspoons sesame oil
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons avocado oil, divided
- sea salt
- freshly ground black pepper
- 5 ounces shiitake mushrooms, sliced
- cooked rice (optional)
Wash asparagus, cut off tough ends and cut into bite-size pieces.
In small container, whisk together oyster sauce, sherry, sesame oil and pepper.
Heat 2 tablespoons oil in large skillet. Lightly salt and pepper fish and add to pan. Cook until almost done, stirring occasionally, about 4 minutes. Remove with slotted spoon.
Add remaining 2 tablespoons oil and heat. Lightly salt asparagus and add to skillet. Cook until crisp tender, about 2 to 3 minutes. Add mushrooms and cook about 2 minutes. Stir in sauce mixture and toss to coat well. Return fish to pan and stir until done, about 2 to 3 minutes. Serve over rice, if desired.
Contributed by Vanda Lewis Adapted From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
Sheepshead fish have very prominent teeth they use to crush shellfish. Remember, for recreational fisherman, they must be 10” in Fork Length, which is measured from the tip of the snout to the middle of the fork in the tail.
Erika Young, Coastal and Marine Education Specialist
