Serves: 4
Ingredients
Fish
- 4 sheepshead fillets (6–8 oz each)
- Salt and freshly cracked black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Datil Butter
- 4 tablespoons unsalted butter
- 1 fresh Datil pepper, finely minced
- 2 cloves garlic, minced
- 1 teaspoon honey
- Juice of ½ lemon
- 1 tablespoon chopped parsley
Minorcan Tomato Relish
- 2 Roma tomatoes, diced
- ½ green bell pepper, finely diced
- ¼ sweet onion, finely diced
- 1 tablespoon minced fresh Datil pepper (or less, to taste)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
- 2 tablespoons chopped basil or parsley
Instructions
- Mix together the tomatoes, onion, bell pepper, Datil pepper, olive oil, vinegar, herbs, salt,
and pepper. Let the relish sit for 20–30 minutes so the flavors meld. - Season the sheepshead fillets with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a cast-iron skillet over medium-high heat. Cook the fish for about 3–4
minutes per side, depending on thickness, until lightly browned and just cooked through. - While the fish rests, melt the butter in a small saucepan. Add the garlic and Datil pepper
and cook for about a minute. Stir in the honey, lemon juice, and parsley. - Spoon the warm Datil butter over the fish and top with the fresh tomato relish.
Serve With
- Stone-ground cheese grits
- Roasted new potatoes
- Southern-style collard greens
- Grilled local seasonal vegetables
- Crusty Cuban bread
A St. Augustine Touch
Finish the plate with a drizzle of Datil pepper hot sauce and a squeeze of fresh citrus. The
combination of sweet sheepshead, bright tomatoes, and the distinctive fruity heat of the Datil
pepper creates a dish that feels right at home on the First Coast while showcasing one of its most
beloved local ingredients.
