Ingredients
1 lb. sheepshead fillets
1 lb. shrimp
1/2 lb. jumbo lump crabmeat
1 tbsp. hickory sea salt
Black pepper
1 tbsp. vegetable oil
2 tbsp. bacon fat
1 shallot
1 jalapeño
1 oz. celery
2 c. corn (use a variety if available)
1 c. milk
1 c. small-diced tomato
2 tsp. fresh thyme
salt
white pepper
4 oz. champagne or white wine
1 oz. basil oil
1/2 c. mixed herbs or herb sprouts (optional)
Preparation
Step 1Prepare a grill to medium heat and place a medium sauté pan on the stove over medium flame. Season the seafood on all sides and reserve. Next place vegetable oil and bacon fat in the sauté pan and swirl. Add shallots, jalapeño, and celery and sauté for 1 minute. Add the corn and continue to sauté for 30 seconds. Add the milk and bring to a simmer.Step 2Next place 1/4 of the corn into a blender and puree for 20 seconds. Add the pureed corn back to the pan and continue to cook for 3-4 minutes or until corn is cooked through, and at sauce consistency. Finish with fresh tomatoes and thyme and season with salt and pepper to taste. Set aside and reserve.Step 3To cook the seafood, place the crabmeat and champagne in a small saucepot and place on the hottest part of the grill. Heat the crabmeat for 3-5 minutes before placing the sheepshead and shrimp on the grill around the pot. Cook the fish and shrimp for approximately 3 minutes per side, until cooked. Make sure the crabmeat comes to a simmer also and swirl to make sure it’s hot all the way through.Step 4To finish: Spoon the corn into the middle of 4 hot entrée plates. Place the sheepshead down next and add 2-3 shrimp to the top of that. Spoon the warm crabmeat over the shrimp and into the corn sauce. Drizzle remaining corn sauce around the plate and garnish with basil oil and fresh herbs.
