Blackened Sheepshead with Basil-Lime Cream Sauce

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!

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.
• 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.