[ARCHIVED THREAD] - Sheepshead for dinner (low carb) (Page 1 of 2)
Posted: 10/10/2025 6:41:56 PM EDT
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Pan fried Livornese/Francese style, with cauliflower puree, and lemon brown butter caper sauce. Guy Fieri's cauliflower puree here. The closest thing to mashed taters without the taters I've seen. The secret is cooking the cauli in milk. I'll be damned if it's not fucking delicious. 
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Quoted: Pan fried Livornese/Francese style, with cauliflower puree, and lemon brown butter caper sauce. Guy Fieri's cauliflower puree here. The closest thing to mashed taters without the taters I've seen. The secret is cooking the cauli in milk. I'll be damned if it's not fucking delicious. https://i.imgur.com/6kWe4Rg.jpeg IS there another recipe I'm missing? 10 net carbs for the puree? Half my intake |
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Quoted: IS there another recipe I'm missing? 10 net carbs for the puree? Half my intake Quoted: Quoted: Pan fried Livornese/Francese style, with cauliflower puree, and lemon brown butter caper sauce. Guy Fieri's cauliflower puree here. The closest thing to mashed taters without the taters I've seen. The secret is cooking the cauli in milk. I'll be damned if it's not fucking delicious. https://i.imgur.com/6kWe4Rg.jpeg IS there another recipe I'm missing? 10 net carbs for the puree? Half my intake A whole head of cauliflower has about 35 carbs with ~19g of those fiber for a net carb total of 16. This is easily four portions. https://www.nutritionix.com/i/usda/cooked-cauliflower-1-large-head/578907b0401e7a767d62b22d Seems like you're okay here.  And I promise it's gonna be worth it. Here's the recipe I used with the only mods being a couple garlic cloves added in with the cauli as it cooked. I did not do the roasted part, only the puree.  Guy Fieri's Roasted and Pureed Cauliflower | Guy's Big Bite | Food Network |
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Sheepshead is really good fish, people are put off by the bones. And teeth. We scale ‘em, gut and gill ‘em, and then score ‘em. Pan fried until done. Then we have a DYI spring roll meal. Rice paper, herbs, some lettuce, carrots, and cucumbers. Well dip it in a tirk trey — a traditional Khmer sweetened fish sauce. 
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Quoted: Pan fried Livornese/Francese style, with cauliflower puree, and lemon brown butter caper sauce. Guy Fieri's cauliflower puree here. The closest thing to mashed taters without the taters I've seen. The secret is cooking the cauli in milk. I'll be damned if it's not fucking delicious. https://i.imgur.com/6kWe4Rg.jpeg About the only things I'd trade them for would be triggerfish or strawberry grouper. |
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Steel leader is your friend. |
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Quoted: Sheepshead is really good fish, people are put off by the bones. And teeth. We scale ‘em, gut and gill ‘em, and then score ‘em. Pan fried until done. Then we have a DYI spring roll meal. Rice paper, herbs, some lettuce, carrots, and cucumbers. Well dip it in a tirk trey — a traditional Khmer sweetened fish sauce. Another way they are done down here is what we call "on the half shell." These have very thick skin. You leave the skin and scales on. Grill it with indirect heat dressed up how you like it. You just scoop it right out. The skin kinda becomes its own serving dish. |
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Quoted: Another way they are done down here is what we call "on the half shell." These have very thick skin. You leave the skin and scales on. Grill it with indirect heat dressed up how you like it. You just scoop it right out. The skin kinda becomes its own serving dish. We do that with redfish here too. I just use a little chili oil after grilling. I need to go fishing. |
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Quoted: I'd eat it Needs more booze, a white wine Quoted: I'd eat it Needs more booze, a white wine Good catch. Not pictured, but each bite had a sip of Pinot Grigio right behind it. I keep those little sutter home wines in stock for cooking with and I was like..... fuck it, I'm having one. Quoted: Oh, Sheepshead is good eatting. GJ OP.  Thank you Sir. And to all the other gracious remarks here as well. |
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Quoted: They are great tasting! Trick is either a #1 circle hook with small bait-be patient, let'em nibble! or if you can see them, live bait hook and yank'em. I've had them bite my hooks in half! Bottomsweeper style jigs with half a green crab or a couple fiddlers. Sand fleas work too. |
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Quoted: A whole head of cauliflower has about 35 carbs with ~19g of those fiber for a net carb total of 16. This is easily four portions. https://www.nutritionix.com/i/usda/cooked-cauliflower-1-large-head/578907b0401e7a767d62b22d Seems like you're okay here. And I promise it's gonna be worth it. Here's the recipe I used with the only mods being a couple garlic cloves added in with the cauli as it cooked. I did not do the roasted part, only the puree.  https://www.youtube.com/watch?v=NElpiOUpZqgLooks awesome. THis is the recipe I saw: https://www.foodnetwork.com/recipes/guy-fieri/roasted-and-pureed-cauliflower-recipe-1942922 It says 8 servings 13g carbs 3 g fiber??? looks like the same recipe though |
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Quoted: You're drunk, go home. Quoted: Quoted: Who the hell eats sheepshead?  Disgusting fish caught on accident while fishing for walleye. You're drunk, go home. There's a fish up here called sheephead that are pretty much killed and thrown back in for the seagulls, assuming it's not the same fish. I've never heard of anyone eating them lmao. |
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Sheepshead are fantastic. They have to be big though to get enough meat off em. Any trash fish, like amberjack or red grouper, you can marinade them in Italian salad dressing and 8 hours later/overnight they are griddlable nuggets that can be wrapped in thin bacon. Kingfish, cut them nuggets out of the steaks and wrap in bacon and right on the griddle. |
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Quoted: There's a fish up here called sheephead that are pretty much killed and thrown back in for the seagulls, assuming it's not the same fish. I've never heard of anyone eating them lmao. Quoted: Quoted: Quoted: Who the hell eats sheepshead? Disgusting fish caught on accident while fishing for walleye. You're drunk, go home. There's a fish up here called sheephead that are pretty much killed and thrown back in for the seagulls, assuming it's not the same fish. I've never heard of anyone eating them lmao. I just looked that up, never knew about those freshwater fish. |
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Quoted: He may be drunk, but speaks the truth  freshwater drum/sheepshead Had to look it up: I'm a pretty damn adept seafood cook, and I'd like the challenge. I've done both bonito and bluefish (the oily NJ shore bluefish) to acclaim of the guys who kept them on my request. And the key is they all require an approach very different from American cooking. There's no fish that can't taste good somehow. There's always a way. |
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Quoted: I just looked that up, never knew about those freshwater fish. Yeah.. they are gross. To your point, I never knew about “the other” sheepshead that you guys apparently eat. ETA: Looking it up, what we catch on Lake Erie is actually freshwater drum, not actual sheepshead. They are fun to catch but nasty to eat. |
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Quoted: Had to look it up: https://burniehaney.com/x/cdn/?https://storage.googleapis.com/production-sitebuilder-v1-0-6/426/211426/RAqfpxni/cc16c7f2077a48b9b3c8dcfb7cd87c49 I'm a pretty damn adept seafood cook, and I'd like the challenge. I've done both bonito and bluefish (the oily NJ shore bluefish) to acclaim of the guys who kept them on my request. And the key is they all require an approach very different from American cooking. There's no fish that can't taste good somehow. There's always a way. You can smoke carp also, just remove the mud vein 
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Quoted: Sheepshead are fantastic. They have to be big though to get enough meat off em. Any trash fish, like amberjack or red grouper, you can marinade them in Italian salad dressing and 8 hours later/overnight they are griddlable nuggets that can be wrapped in thin bacon. Kingfish, cut them nuggets out of the steaks and wrap in bacon and right on the griddle.  (french accent.. . later that day...)  Stewed in an herbed tomato-garlic broth. I really like where you're going with the bacon wrap on the king man. Nice. I actually feel like this fish (also wahoo) will almost soak pork fat in. |
