Blackened Sheepshead with Basil-Lime Cream Sauce Recipe
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.
Servings: 4
Calories: 60kcal
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 cream sauce 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
Calories: 60kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 4.5mg | Calcium: 53mg | Iron: 0.3mg