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Grilling sheepshead fish on a homemade grill

  • Nice Portion Size
  • Can be eaten directly from the Hobogrill (no plate needed)
  • Tastes great with or without spices


  • Sheephead filet
  • Garlic powder (optional)
  • Onion powder (optional)
  • Ground Cayenne Pepper or Black Pepper (optional)
  • Lemon (optional)
  • Green Onion Tips or Cilantro (for garnish)

Tools and Utensils

  • Hobogrill HG2 Series portable grill or equivalent
  • Fork

Coal Preparation

For this operation we are going to want to have intense heat for a period of 7-15 minutes. The coals should be such that to produce intense heat either fresh charcoal with small uniform pieces. Saturate individual coals thoroughly with fluid from the lighter tin. Wait 1 to 2 minutes, then re-saturate and light. How hot the coals get depends on the many factors such as available oxygen which can be relatively low in the mountain tops with no wind and relatively high by the sea with high winds.

Cooking Instructions

Place the fish on the Hobogrill skin side down. Optionally, sprinkle the garlic powder, onion powder and pepper on the raw sheephead fish while it's on the grill. Close the lid for 4-10 minutes checking periodically to ensure the fish is thoroughly cooked. The fish will turn a white color when cooked. If the fish starts to turn beige its because it's drying out.


A quick and simple garnish is some dark green edibles such as cilantro, parsley, chopped green onion, or chives. Paparika for color and a lemon wedge. It's alright to experiment with the order of which you put these things on.

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Worlds finest, handmade improvised charcoal grill: The Hobogrill® HG2-Deluxe with Hobogrill® mini grill cover sewn from a bicycle innertube. Handmade in the USA.
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