A recipe for Florida-caught sheepshead whitefish, blackened with LOADS of seasoning, and drizzled with a homemade basil-lime cream. Perfect for a light yet tasteful meal.
OK, so here's the story. Patty and I are hanging out in Florida, enjoying the sun and the warmth. It's a nice getaway from the Chicago cold. We have some very cool neighbors upstairs, and let me tell you how COOL they are. Mark and Jan. Mark goes fishing every week and the other day we hear a knock at the door. Mark caught some sheepshead fish and says, "Hey, want some fish?" Um, yeah, man! Sure! Sheepshead is a wonderful whitefish, nice and flaky, with a mild flavor that lends itself to blackening or grilling.
As with most whitefish, you don't want to overdo it with the accompaniments. You want that fish to shine through! But! I can tell you that most whitefish, and particularly sheepshead, stands up to a healthy dose of seasoning, so please, FEEL FREE to season the HECK out of that fish and sear it up! Just like I didl Get that pan nice and hot and add plenty of seasoning, the sear these babies up until they are cooked through and still nice and moist on the inside.
As mentioned, I didn't go crazy with the accompaniments. Just a simple basil-lime cream over the top, with a bit more lime juice splashed over everything, with a side of sliced avocado. Can we say "Perfection"? YES! I do love a good fillet of fish. Go grab yourself some sheepshead! Thanks, Mark and Jan! I owe you guys some dinner.
With extra seared jalapeno peppers, please. You already know - Mike's #JalapenoObsession.
Try Some of My Other Popular Recipes
- Blackened Fish
- Blackened Chicken
- Blackened Shrimp
- Blackened Shrimp Pasta
- Blackened Salmon
- Check out all of my Spicy Seafood Recipes!
Blackened Sheepshead with Basil-Lime Cream Sauce – Recipe
Ingredients
- Olive oil
- 4 6-ounce Sheepshead fillets
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon granulated garlic
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 jalapeno pepper sliced into rings
- Lime slices for serving
- Avocado slices for serving if desired
FOR THE CREAM SAUCE
- ½ cup crema or sour cream
- Juice from half a lime
- Zest from half a lime + more as needed
- 1-1/2 tablespoons finely chopped basil
Instructions
- Heat olive oil in a large pan to medium-high heat.
- Season the whitefish fillets with the cayenne, paprika, garlic, basil and salt and pepper.
- Sear the tops of the fish in the hot pan for about 2 minutes, then flip and sear another 2 minutes. Add a splash of water and cover. Cook another few minutes, or until the fish is cooked through and moist within. Do not overcook or it can become dry.
- While the fish is cooking, add the jalapeno slices to a hot pan with a splash of olive oil and crisp them up. It should take a couple minutes per side. Remove from heat.
- Make your creamsauce by whisking together the sour cream, lime juice, lime zest and basil.
- Drizzle the basil-lime cream over the whitefish and serve with crispy jalapeno slices, slices of lime, and a bit more lime zest over the top.
- I like to serve mine with a few slices of avocado on the side.
Nutrition Information
Teresa Kupecki says
Used prepared blackening seasoning to save time, loved the addition of crispy jalapeños. Sauce was perfect with spice of fish. Served Hoppin' John as a side which was perfect.
Mike Hultquist says
Nice! Thanks for sharing, Teresa!
Mike H. says
Thank you, Teresa - I am happy that you are loving it!
Melissa Beach says
Amazing!! I loved this recipe! The fish was so flavorful. Was getting tired of the civiche I make for all the sheepshead we catch. I just added a tad bit of salt and lemon juice into the sauce as well and then went a little lighter on the cayenne. Delicious! Thank you
Mike H. says
Thank you Melissa - I am glad that you are enjoying it!
Joshua Carroll says
After following your instructions I found that thee blackened sheephead was absolutely beautiful and the lime cream sauce was a delightful accoutrement. If you haven't already, thee poached salmon on a bed of crusted lime breadcrumbs with a leek sauce as thee accoutrement is delectable. Much love.
Michael Hultquist - Chili Pepper Madness says
Wonderful!! Thanks, Joshua. I appreciate it.
Donna says
We had this for dinner tonight and everyone really enjoyed it. I was out of cayenne, so substituted cumin...a little less heat, therefore, but we compensated with a few more jalapeños. Great recipe...the basil-lime was the perfect cooler!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Donna! I appreciate it. Glad you all enjoyed it.
Bill Jones says
Simple and delicious! Used my Ninja Foodi on aircrisp and the spice mix in Mike's recipe to blacken the sheepshead. The basil-lime cream sauce adds another dimension. Clearly my favorite recipe for sheepshead. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
Outstanding, Bill! Super happy you enjoyed it! I need to get my hands on some sheepshead again very soon!
Sherri Murdoch says
Delish!!!! Made this with sheephead we caught out of Tampa Bay. It's definitely a do over!! 🙂 Me personally, I might cut back on the cayenne pepper, but the sauce and avocado helps cool it down. My hot spice heads of the family LOVED IT!!
Michael Hultquist - Chili Pepper Madness says
Excellent, Sherri! I love the local sheepshead! Glad you enjoyed it!
Sean says
Excellent recipe. Simple and delicious.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sean!