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Posted on Jun 9, 2009 in
Green Curry Sheepshead with Fresh Vegetables and Steamed Jasmine Rice

Well, we were finally able to get the 2009 season started with a five-day trip out to San Clemente Island - one of my favorite places to stay. We had decent fishing for calico bass, came up empty handed on yellowtail and white sea bass, but we were able to pull up one nice 18-pound halibut that is featured in another recipe that our Sous Chef, Francisco Ruiz did a nice job with. More on that later...

While jigging a rock pile off of China Point, I hooked into a nice [California] sheepshead that ended up finding its way into a Green Curry Dish that was fantastic.

I bought the green curry Sauce premade from Trader Joe's. This recipe is simple because it only has three steps.

Green Curry Sheepshead with Fresh Vegetables and Steamed Jasmine Rice

Serves 4

1/2 Cup Peanut Oil

2 Pounds Fresh Sheepshead Fillets, Cubed & Seasoned

16 Ozs. Assorted Vegetables-Red Onion, Zucchini, Gold Bar Squash, Carrots, Brocollini, Red Pepper, Portabello Mushroom, Fingerling Potato

1/2 Bunch Chopped Cilantro

4 Cups Steamed Rice

1 Jar Trader Joe's Green Curry Sauce Mix

First order is to get the rice steamed and covered and hold on the side. Next, heat up a non-stick pan to medium-high and sauté the vegetables in peanut oil until done. Place in a bowl and hold on the side. Clean pan and start again with it on medium-high heat and cook the fish. You'll want to brown the chunks in oil and not turn them too often - which causes them to break apart. Once the fish is cooked, add back the cooked vegetables and then the Trader Joe's Curry Sauce, turn the heat to low, cover and simmer for 5-7 minutes. Remove from heat and plate up with the curried fish topped with the steamed rice.