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
DIRECTIONS
Heat olive oil in a large pan to medium-high heat.
Season the 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.
