Serves 4
45 min
Creole Seafood Mixed Grill
Recipe GLPR4d4707e9aef7f9
A vibrant Creole-inspired dish featuring grilled sheepshead fillets, shrimp, and jumbo lump crab served alongside a creamy corn and tomato medley infused with fresh thyme, celery, and jalapeño. The seafood is seasoned with hickory sea salt and pepper, while the accompanying sauce features a hint of white wine and basil oil for a bright, sophisticated finish. Perfect for a special dinner that celebrates the flavors of Louisiana.
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Ingredients
1 lb Sheepshead fillets
1 lb Shrimp
½ lb Jumbo lump crabmeat
1 tbsp Hickory sea salt
Black pepper
1 tbsp Vegetable oil
2 tbsp Bacon fat
1 Shallot, minced
1 Jalapeño, minced
1 oz Celery, small diced
2 c Fresh corn kernels
1 c Milk
1 c Fresh tomato, small diced
2 tsp Fresh thyme
Salt
White pepper
4 oz Champagne or white wine
1 oz Basil oil
½ c Mixed fresh herbs or microgreens (optional)
Directions
Preheat your grill to medium-high heat (around 450°F). If using a stovetop grill pan, heat it over medium-high heat until it's hot but not smoking. Pat the sheepshead fillets and shrimp dry with paper towels. Season both the fish fillets and shrimp generously on both sides with hickory sea salt and black pepper.
In a large heavy-bottomed skillet or sauté pan, heat the bacon fat over medium heat. Add the minced shallot, minced jalapeño, and diced celery. Sauté for about 3–4 minutes, stirring occasionally, until the vegetables become fragrant and begin to soften.
Pour in the champagne or white wine, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 2–3 minutes. This concentrates the flavors and removes the raw alcohol taste.
Add the corn kernels to the pan and stir to combine with the aromatics. Cook for about 2 minutes, allowing the corn to warm through. Pour in the milk, add the fresh thyme, and stir gently. Reduce heat to medium-low and simmer for about 5–7 minutes until the corn becomes tender and the liquid reduces slightly. Season the corn mixture with salt and white pepper to taste. Keep warm over low heat.
While the corn cooks, brush the grill grates with vegetable oil to prevent sticking. Place the sheepshead fillets on the grill and cook for about 4–5 minutes per side (depending on thickness), until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Transfer to a warm plate and cover loosely with foil.
Place the shrimp on the grill and cook for about 2–3 minutes per side until they are opaque and cooked through (they will be firm to the touch and pink throughout). Their internal temperature should reach 145°F. Transfer to the warm plate with the fish.
Gently place the jumbo lump crabmeat on the grill in a small wire grill basket or wrapped in foil to prevent it from falling through the grates. Heat through for about 2–3 minutes on each side. Crabmeat is already cooked, so you're simply warming it and adding grill flavor.
Fold the diced tomato and fresh herbs or microgreens (if using) into the warm corn mixture, stirring gently to combine. Remove from heat and drizzle the basil oil over the top, reserving a small amount for garnish.
To serve, divide the creamed corn mixture evenly among four warm plates. Arrange the grilled sheepshead fillets, shrimp, and crabmeat over or alongside the corn. Drizzle any remaining basil oil around the plate and top with a small portion of mixed fresh herbs or microgreens if desired. Serve immediately.
