Broiled Sheephead, Remoulade—Σήπηεντ Ψητό

This recipe is drawn from 'Megale amerikanike mageirike', a 1917 Greek-language cookbook published in New York, aimed at the Greek-American diaspora. The book reflects how Greek culinary tradition adapted to American ingredients and cooking methods at the turn of the 20th century, blending Mediterranean staples with New World techniques. This particular dish, marrying grilled fish with a classic French-style sauce, illustrates Greek cooks' willingness to embrace cosmopolitan flavors, even as they clung to simple, homey preparations reminiscent of their homeland. The inclusion of detailed French sauces points to the cosmopolitan, urbane influences on early 20th-century Greek-American cooking.

Back in the early 20th century, the recipe would have been prepared using a hand-held grill grate or a simple wire rack placed over either a wood or charcoal fire. Fish would be cooked ‘on the coals’ or under a cast-iron broiler. Wooden-handled brushes or soft pieces of cloth were used to apply olive oil. Potatoes would be cut by hand with a sharp kitchen knife into thin julienne strips, then fried in a heavy-bottomed frying pan or shallow cauldron over a direct flame. Sauces like Remoulade were prepared with a hand whisk or wooden spoon in a mixing bowl.