2 Lb sheepshead fillets 1 tbsp salt 1 can Lobster Stock 15oz 1/2 pack Zatarain’s extra spicy crab boil dry mix. 1 tbsp Butter Minced garlic/garlic powder
Fillet them. Sheepshead yields pinkish fillets if you don’t bleed it. If you bleed them, they will be all white. Sheepshead has blood line/dark meat on the back of the fillets. Remove as much you can and cut the fillets to bite size pieces.
Add a whole can of Lobster stock, 1 table spoon salt and half pack of crab boil mix to a sauce pan and bring the mixture to boil. As it starts to boil, add the sheepshead cubes to the pan, turn the stove to simmer, cover with lid and cook for ONLY 5 to 7 minutes. Remove the pan from the stove away from the heat, let the sauce pan sit still covered and sit for 10 minutes(for the meat to soak a little). While waiting, melt some butter with minced or powder garlic on the stove.
Open the pan, take the cubes of meat, dip in butter and enjoy!