The fish “gets a bad rap from a lot of fishermen, because it is hard to clean,” said Mike Nelson, executive chef for GW Fins in New Orleans. However, the fish is “Incredibly popular” at the restaurant. Chefs there sauté the fish on top of grated parmesan cheese. “You need the right pan to cook it in – we use a seasoned flat iron cast iron skillet. We add a little clarified butter or canola oil on medium heat, place the fish cheese side down and allow it to brown up and get crispy,” Nelson said. Then, the dish is finished with fried capers, local jumbo crab meat and a brown butter sauce.
3. Sheepshead 
